Pandough
Tipo 1

Molino Paolo Mariani Tipo 1

MediumFlag of ITItaly

Mariani Tipo 1 Base around W 220-240. Short leavening for common bread, breadsticks, and quick 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 6–12 h window. In the fridge at 4°C, it holds 24–48 h.
  • Hydration range. From its specs, Pandough estimates 56–64% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 62–64%.

Mariani Tipo 1 Base around W 220-240. Short leavening for common bread, breadsticks, and quick pizza.

Molino Paolo Mariani Tipo 1 fermentation range

The catalog window for Molino Paolo Mariani Tipo 1 is 24–48 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.

bread, type-1, short-rise, italian-grain

Bakes with this flour

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Tipo 1 vs Pane Antico

Pane Antico
Pane Antico
Strength
Medium · W 240Medium · W 240
P/L
0.530.90+0.37
Protein
13%12%-1.0%
Hydration
——
Maturation
6-12h 22°C—