Pandough
Farina Tipo 2 Macinata a Pietra

Molino Spadoni Farina Tipo 2 Macinata a Pietra

StrongFlag of ITItaly

Stone-milled Tipo 2 soft-wheat flour from Italian wheat, with 12% protein. This semi-wholemeal flour is intended for bread, pizza and focaccia, including doughs with a 4 to 8 hour rise.

Hydration60.0%
60%
Ball count
Ball weight29 cm

Ingredients

0/4
Customize this recipe

Stone-milled Tipo 2 soft-wheat flour from Italian wheat, with 12% protein. This semi-wholemeal flour is intended for bread, pizza and focaccia, including doughs with a 4 to 8 hour rise.

bread, pizza

Comments

0
Sign in to join the discussion. Sign in

No comments yet. Be the first to share your bake.

Community Ratings

No community bakes yet

Bake with this flour and share your results!