Molino Pasini Il Maestro
Very Strong
Soft wheat type 1 flour for pizza doughs, including doughs made with poolish. W 380-400. It contains 14.4% protein.
Contains: wheat 1
How the calculator uses this flour
- Fermentation window. With W 390 and 14.4% protein, the dough peaks after about 13 h at 22°C, inside a 6.5–22 h window. In the fridge at 4°C, it holds 11–81 h.
- Hydration range. From its specs, Pandough estimates 62–73% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Soft wheat type 1 flour for pizza doughs, including doughs made with poolish. W 380-400. It contains 14.4% protein.
Bakes with this flour
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Il Maestro vs Le Rustiche Forte Tipo 2
Strength
Very Strong · W 390Very Strong · W 390P/L
0.53—Protein
14.4%15%+0.6%Hydration
——Maturation
——Il Maestro vs Le Rustiche Forte Tipo 2
Il Maestro | ||
|---|---|---|
Strength | Very Strong · W 390 | Very Strong · W 390 |
P/L | 0.53 | — |
Protein | 14.4% | 15%+0.6% |
Hydration | — | — |
Maturation | — | — |