Type 0StrongItaly
Molino SignettiFocaccia Ligure
Innovative Type 0 wheat flour developed in collaboration with Genoese master Giancarlo Tiziano. Designed to maximize the aroma and color of traditional Genoese focaccia.
Comments
0Sign in to join the discussion. Sign in
No comments yet. Be the first to share your bake.
Technical Specifications
Absorption | 58% |
Community Ratings
No community bakes yet
Bake with this flour and share your results!
Molino Signetti Focaccia Ligure is a type 0 flour, W280 strength, 13% protein, a recommended hydration range of 65–75%, and 58% absorption. Innovative Type 0 wheat flour developed in collaboration with Genoese master Giancarlo Tiziano. Designed to maximize the aroma and color of traditional Genoese focaccia. It ferments best over 12–48 hours at fridge (4°C). Developed with Genoese master baker