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Nonno Urbano Tipo 1 Forte

Molino Paolo Mariani Nonno Urbano Tipo 1 Forte

Very StrongFlag of ITItaly

Mariani Nonno Urbano Tipo 1 Forte. About W 340-360 in a bran-flecked grist for long fermentation and high hydration.

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 16 h at 22°C, inside a 8–24 h window. In the fridge at 4°C, it holds 17–92 h.
  • Hydration range. From its specs, Pandough estimates 57–70% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.

Mariani Nonno Urbano Tipo 1 Forte. About W 340-360 in a bran-flecked grist for long fermentation and high hydration.

Molino Paolo Mariani Nonno Urbano Tipo 1 Forte fermentation range

The catalog window for Molino Paolo Mariani Nonno Urbano Tipo 1 Forte is 8–24 hours at 22°C (72°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, long-fermentation, type-1, italian, high-protein, bread, high-hydration

Bakes with this flour

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Nonno Urbano Tipo 1 Forte vs Reginella L’Oro d’Irpinia tipo 1

Reginella L’Oro d’Irpinia tipo 1
Reginella L’Oro d’Irpinia tipo 1
Strength
Very Strong · W 350Very Strong · W 345
P/L
0.750.60-0.15
Protein
—14.5%
Hydration
——
Maturation
8-24h 22°C—