Molino Signetti Pinsa Romana Mix
Very StrongItaly
Molino Signetti Pinsa Romana: a flour blend for pinsa romana, pizza alla pala, pizza in teglia and gourmet pizza. It combines lightly refined Tipo 0 and Tipo 1 soft wheat flour with durum wheat semolina, rice flour and freeze-dried sourdough; the sourdough is there for flavour, so yeast is added to the dough. The mill aims it at very high hydration and long maturation, direct or with a preferment, for a crisp outside and a soft, open inside. Molino Signetti publishes no W for this blend. Sold in 1 kg bags.
Contains: wheat 0, wheat 1, durum wheat (re-milled semolina), rice, dried sourdough
How the calculator uses this flour
- Fermentation window. With 14% protein, the dough peaks after about 11 h at 22°C, inside a 6–19 h window. In the fridge at 4°C, it holds 7.5–69 h.
- Hydration range. From its specs, Pandough estimates 61–71% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Molino Signetti Pinsa Romana: a flour blend for pinsa romana, pizza alla pala, pizza in teglia and gourmet pizza. It combines lightly refined Tipo 0 and Tipo 1 soft wheat flour with durum wheat semolina, rice flour and freeze-dried sourdough; the sourdough is there for flavour, so yeast is added to the dough. The mill aims it at very high hydration and long maturation, direct or with a preferment, for a crisp outside and a soft, open inside. Molino Signetti publishes no W for this blend. Sold in 1 kg bags.
Bakes with this flour
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