Pandough
Focaccia Ligure

Molino Signetti Focaccia Ligure

StrongFlag of ITItaly

Tipo 0 from Signetti developed with Genoese baker Giancarlo Tiziano for Genoese focaccia. W280, about 13% protein. Tuned for aroma and color of that style.

Hydration62.0%
62%
Ball count
Ball weight29 cm

Ingredients

0/4
Customize this recipe

How the calculator uses this flour

  • Fermentation window. From this flour's recorded window, the dough peaks after about 5 h at 22°C, inside a 2.5–10 h window. In the fridge at 4°C, it holds 12–48 h.
  • Hydration range. From its specs, Pandough estimates 58–67% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–67%.

Tipo 0 from Signetti developed with Genoese baker Giancarlo Tiziano for Genoese focaccia. W280, about 13% protein. Tuned for aroma and color of that style.

Molino Signetti Focaccia Ligure fermentation range

The catalog window for Molino Signetti Focaccia Ligure is 12–48 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.

focaccia, ligurian, genoese, aromatic, specialty

Bakes with this flour

Loading...

Technical Specifications

Absorption
58%

Focaccia Ligure vs 0 Verde

0 Verde
0 Verde
Strength
Strong · W 280Strong · W 280
P/L
—0.57
Protein
13%13%
Hydration
——
Maturation
12-48h 4°C—