Molino Rossetto W330
Very StrongItaly
Molino Rossetto W330 is a 1 kg bag of type 00 wheat flour. The mill lists it for bread and publishes W 330 and P/L 0.60. The red bag is marked for long leavening.
How the calculator uses this flour
- Fermentation window. With W 330, the dough peaks after about 10 h at 22°C, inside a 5.5–17 h window. In the fridge at 4°C, it holds 4.5–61 h.
- Hydration range. From its specs, Pandough estimates 57–68% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Molino Rossetto W330 is a 1 kg bag of type 00 wheat flour. The mill lists it for bread and publishes W 330 and P/L 0.60. The red bag is marked for long leavening.
Bakes with this flour
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W330 vs Focaccia Forte
Strength
Very Strong · W 330Very Strong · W 330P/L
0.600.60Protein
—14%Hydration
——Maturation
——W330 vs Focaccia Forte
W330 | ||
|---|---|---|
Strength | Very Strong · W 330 | Very Strong · W 330 |
P/L | 0.60 | 0.60 |
Protein | — | 14% |
Hydration | — | — |
Maturation | — | — |