Pandough
TYPE 1 FORTE FLOUR

Molino Paolo Mariani TYPE 1 FORTE FLOUR

Very StrongFlag of ITItaly

Mariani Tipo 1 Forte (Nonno Urbano line) around W 340-360 with high P/L (~0.70-0.80). Tenacious dough for long rises.

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 5.5–18 h window. In the fridge at 4°C, it holds 48–96 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 Tipo 1 Forte (Nonno Urbano line) around W 340-360 with high P/L (~0.70-0.80). Tenacious dough for long rises.

Molino Paolo Mariani TYPE 1 FORTE FLOUR fermentation range

The catalog window for Molino Paolo Mariani TYPE 1 FORTE FLOUR is 48–96 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, type-1, long-rise, pala, roman-style, professional

Bakes with this flour

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TYPE 1 FORTE FLOUR vs Core

Core
Core
Strength
Very Strong · W 340Very Strong · W 340
P/L
0.750.60-0.15
Protein
16%14.4%-1.6%
Hydration
——
Maturation
5.4-17.5h 22°C—