Mon Fournil Farine à Pizza W360, tipo 00, about 14% protein. Maker states force W360 and positions it for 24-72h slow fermentation and high-temp Neapolitan-style pizza. Retail 1 kg bags; current packs note German flour origin.
Mon Fournil Farine à Pizza W360 is a type 00 flour, W360 strength, 14% protein, and a recommended hydration range of 62–68%. Mon Fournil Farine à Pizza W360, tipo 00, about 14% protein. Maker states force W360 and positions it for 24-72h slow fermentation and high-temp Neapolitan-style pizza. Retail 1 kg bags; current packs note German flour origin.
The recommended hydration range for Mon Fournil Farine à Pizza W360 is 62–68%. A practical starting point is 65%.
Hydration should match your oven temperature. Lower heat means a longer bake, so the dough needs more water to avoid drying out.
As a very strong flour, Mon Fournil Farine à Pizza W360 can handle a home-oven range around 64–68%. The extra water helps prevent the longer bake from drying out the pizza.
As a very strong flour, Mon Fournil Farine à Pizza W360 is suited to fermentation at 24°C (75°F). Its room-temperature window is 2–6 hours, with the best structure around 3 hours.
A 24-hour cold fermentation for Mon Fournil Farine à Pizza W360 develops a richer flavor while preserving dough structure and an airy rim. Keep the dough around 4°C (39°F), then warm it for about 2–3 hours before baking.
A 48-hour cold fermentation for Mon Fournil Farine à Pizza W360 develops a richer flavor while preserving dough structure and an airy rim. Keep the dough around 4°C (39°F), then warm it for about 2–3 hours before baking.
A 72-hour cold fermentation for Mon Fournil Farine à Pizza W360 develops a richer flavor while preserving dough structure and an airy rim. Keep the dough around 4°C (39°F), then warm it for about 2–3 hours before baking.
For hydration, Mon Fournil Farine à Pizza W360 is listed at 62–68%, compared with Molino Signetti 00 VERDE Premium at 65–78%.
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