Mulino Padano Star
Very StrongItaly
Mulino Padano Tipo 0 bread flour at the top of the mill bread ladder. Current mill shop table: W 440-460, protein 15.3% min, P/L below 0.70, farinograph absorption 59%. Mill use: strengthen weaker flours, high-hydration ciabatta, levain refresh, prover and cold. 1 kg and 5 kg. Not the S20 pizza bag.
How the calculator uses this flour
- Fermentation window. With W 450 and 15.3% protein, the dough peaks after about 18 h at 22°C, inside a 9–32 h window. In the fridge at 4°C, it holds 22–129 h.
- Hydration range. From its specs, Pandough estimates 57–76% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Mulino Padano Tipo 0 bread flour at the top of the mill bread ladder. Current mill shop table: W 440-460, protein 15.3% min, P/L below 0.70, farinograph absorption 59%. Mill use: strengthen weaker flours, high-hydration ciabatta, levain refresh, prover and cold. 1 kg and 5 kg. Not the S20 pizza bag.
bread, type-0, high-protein, ciabatta, levain, mulino-padano
Bakes with this flour
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