TYPE 1 FORTE FLOUR
Molino Paolo Mariani
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.
Optimal hydration: 60% – 68%
Very strong flour, ideal for extended cold fermentation (48-72h). Can handle demanding recipes.
Optimal fermentation: 12-36 hoursat 22°C
TestedVery strong flour (W340). Needs long fermentation to develop. 0.1-0.2% fresh yeast. Hydration 60-68%.
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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 12–36 hours at room temp (22°C). Very strong flour (W340). Needs long fermentation to develop. 0.1-0.2% fresh yeast. Hydration 60-68%.