TYPE '1' BASE FLOUR
Molino Paolo Mariani
Basic Type 1 bread flour (W220-240) for short leavening — common bread, breadsticks, crackers. Not a pizza flour. Moderate strength with good extensibility (P/L 0.50-0.55) makes it easy to work. Keep fermentation under 12h.
Optimal hydration: 60% – 68%
Medium strength flour. Best for same-day bakes or shorter cold ferments (12-24h). Keep hydration moderate.
Optimal fermentation: 6-12 hoursat 22°C
TestedMedium-strength flour (W240). Good for same-day pizza. 0.3-0.5% fresh yeast. Hydration 58-63%.
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Molino Paolo Mariani TYPE '1' BASE FLOUR is a type 1 flour, W240 strength, 13% protein, a P/L ratio of 0.53, and a recommended hydration range of 60–68%. Basic Type 1 bread flour (W220-240) for short leavening — common bread, breadsticks, crackers. Not a pizza flour. Moderate strength with good extensibility (P/L 0.50-0.55) makes it easy to work. Keep fermentation under 12h. It ferments best over 6–12 hours at room temp (22°C). Medium-strength flour (W240). Good for same-day pizza. 0.3-0.5% fresh yeast. Hydration 58-63%.