Molino Pasini 0 Bio
Medium
Organic soft wheat type 0 flour for bread and general baking. W 200-220. It contains 11.5% protein.
How the calculator uses this flour
- Fermentation window. With W 210 and 11.5% protein, the dough peaks after about 5.5 h at 22°C, inside a 3–9 h window. In the fridge at 4°C, it holds up to 23 h.
- Hydration range. From its specs, Pandough estimates 56–63% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 61–63%.
Organic soft wheat type 0 flour for bread and general baking. W 200-220. It contains 11.5% protein.
Bakes with this flour
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0 Bio vs Farina tipo “0” Nazionale Granaio Italiano
Strength
Medium · W 210Medium · W 210P/L
0.50—Protein
11.5%10.5%-1.0%Hydration
——Maturation
——0 Bio vs Farina tipo “0” Nazionale Granaio Italiano
0 Bio | ||
|---|---|---|
Strength | Medium · W 210 | Medium · W 210 |
P/L | 0.50 | — |
Protein | 11.5% | 10.5%-1.0% |
Hydration | — | — |
Maturation | — | — |