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Nonno Urbano Tipo 1 Base

Molino Paolo Mariani Nonno Urbano Tipo 1 Base

MediumFlag of ITItaly

Mariani Nonno Urbano Tipo 1 Base. About W 220-240 from 100% Italian wheat. More bran than 00 for short-leavening bread and pizza.

Hydration62.0%
62%
Ball count
Ball weight29 cm

Ingredients

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How the calculator uses this flour

  • Fermentation window. From this flour's recorded window, the dough peaks after about 8 h at 22°C, inside a 4–12 h window. In the fridge at 4°C, it holds 16–36 h.
  • Hydration range. From its specs, Pandough estimates 56–63% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 61–63%.

Mariani Nonno Urbano Tipo 1 Base. About W 220-240 from 100% Italian wheat. More bran than 00 for short-leavening bread and pizza.

Molino Paolo Mariani Nonno Urbano Tipo 1 Base fermentation range

The catalog window for Molino Paolo Mariani Nonno Urbano Tipo 1 Base is 16–36 hours at 4°C (39°F). Pandough estimates yeast and timing from that window plus your hydration, salt, yeast type, and the temperatures the dough actually sees.

Fermentation time also depends on dough temperature, yeast amount, hydration, and the split between warm and cold proofing.

pizza, bread, type-1, italian, medium-strength

Bakes with this flour

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Nonno Urbano Tipo 1 Base vs Farina Tipo 1 - Linea Panificazione

Farina Tipo 1 - Linea Panificazione
Farina Tipo 1 - Linea Panificazione
Strength
Medium · W 230Medium · W 230
P/L
0.601.60+1.00
Protein
—11.5%
Hydration
——
Maturation
4-12h 22°C—