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Nonno Urbano Tipo 2 Forte

Molino Paolo Mariani Nonno Urbano Tipo 2 Forte

Very StrongFlag of ITItaly

Mariani Nonno Urbano Tipo 2 Forte. About W 330-350: high extraction with enough gluten to hold long ferments.

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 11 h at 22°C, inside a 5.5–19 h window. In the fridge at 4°C, it holds 24–72 h.
  • Hydration range. From its specs, Pandough estimates 62–72% 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 2 Forte. About W 330-350: high extraction with enough gluten to hold long ferments.

Molino Paolo Mariani Nonno Urbano Tipo 2 Forte fermentation range

The catalog window for Molino Paolo Mariani Nonno Urbano Tipo 2 Forte is 24–72 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, long-fermentation, type-2, italian, wholemeal-leaning, bread, high-hydration

Bakes with this flour

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Nonno Urbano Tipo 2 Forte vs GustoFibra N4

GustoFibra N4
GustoFibra N4
Strength
Very Strong · W 340Very Strong · W 350
P/L
0.75—
Protein
—14.9%
Hydration
——
Maturation
5.7-19h 22°C—