Molino VigevanoMoreschina
Type 0 enriched flour (W270-290) with vital wheat germ and whole seeds for added nutrition and flavor. Versatile, works for pizza, focaccia, bread, even pastry. 8-10h room temp or 24-72h cold retard at 6C. The wheat germ and seeds give a distinctive toasty, multigrain character.
Comments
0No comments yet. Be the first to share your bake.
Community Ratings
No community bakes yet
Bake with this flour and share your results!
Molino Vigevano Moreschina is a type 0 flour, W280 strength, 14.3% protein, and a recommended hydration range of 60–68%. Type 0 enriched flour (W270-290) with vital wheat germ and whole seeds for added nutrition and flavor. Versatile, works for pizza, focaccia, bread, even pastry. 8-10h room temp or 24-72h cold retard at 6C. The wheat germ and seeds give a distinctive toasty, multigrain character. It ferments best over 4.1–13 hours at room temp (22°C). Strong flour (W280). Classic Neapolitan window. 0.1-0.3% fresh yeast. Hydration 58-65%.