Pandough
Tipo 2

Molino Paolo Mariani Tipo 2

Very StrongFlag of ITItaly

Mariani Tipo 2 Forte around W 330-350 with high P/L. Same tenacious character as Tipo 1 Forte with more bran.

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 10 h at 22°C, inside a 5–17 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 2 Forte around W 330-350 with high P/L. Same tenacious character as Tipo 1 Forte with more bran.

Molino Paolo Mariani Tipo 2 fermentation range

The catalog window for Molino Paolo Mariani Tipo 2 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-2, long-rise, pala, roman-style, rustic

Bakes with this flour

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Tipo 2 vs GustoFibra N4

GustoFibra N4
GustoFibra N4
Strength
Very Strong · W 330Very Strong · W 350
P/L
0.75—
Protein
16%14.9%-1.1%
Hydration
——
Maturation
5.1-16.5h 22°C—