Molino Paolo MarianiTYPE 1 FORTE FLOUR
Strong Type 1 flour (W340-360) from the 'Nonno Urbano' line with very high P/L (0.70-0.80), notably tenacious. Needs 48-72h cold retard to develop properly. Great for pala and Roman pan styles where you want structure. Give it long autolyse and patience.
Comments
0No comments yet. Be the first to share your bake.
Community Ratings
No community bakes yet
Bake with this flour and share your results!
Molino Paolo Mariani TYPE 1 FORTE FLOUR is a type 1 flour, W340 strength, 16% protein, a P/L ratio of 0.75, and a recommended hydration range of 60–68%. Strong Type 1 flour (W340-360) from the 'Nonno Urbano' line with very high P/L (0.70-0.80), notably tenacious. Needs 48-72h cold retard to develop properly. Great for pala and Roman pan styles where you want structure. Give it long autolyse and patience. It ferments best over 5.4–17.5 hours at room temp (22°C). Very strong flour (W340). Needs long fermentation to develop. 0.1-0.2% fresh yeast. Hydration 60-68%.