Type 2 forte flour
Molino Paolo Mariani
Type 2 version of the Forte line (W330-350, high P/L 0.70-0.80). Same tenacious character as the Type 1 Forte but with more bran and rustic flavor. 48-72h cold retard, long autolyse recommended.
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 (W330). Needs long fermentation to develop. 0.1-0.2% fresh yeast. Hydration 60-68%.
Community Ratings
No community bakes yet
Bake with this flour and share your results!
Comments
0No comments yet. Be the first to share your bake.
Pandough is still early
There's one person and a lot of passion behind Pandough. I do my best to keep the data accurate, but at this scale small hiccups can happen. If you spot anything — let me know. Any form of support is hugely appreciated. Thank you for being here.
Best For
Molino Paolo Mariani Type 2 forte flour is a type 2 flour, W330 strength, 16% protein, a P/L ratio of 0.75, and a recommended hydration range of 60–68%. Type 2 version of the Forte line (W330-350, high P/L 0.70-0.80). Same tenacious character as the Type 1 Forte but with more bran and rustic flavor. 48-72h cold retard, long autolyse recommended. It ferments best over 12–36 hours at room temp (22°C). Very strong flour (W330). Needs long fermentation to develop. 0.1-0.2% fresh yeast. Hydration 60-68%.