Molino Piantoni Nativa Tipo 1
Very Strong
Wheat flour for bread doughs.
Contains: wheat 1
How the calculator uses this flour
- Fermentation window. With 13.9% protein, the dough peaks after about 10 h at 22°C, inside a 5.5–17 h window. In the fridge at 4°C, it holds 5–61 h.
- Hydration range. From its specs, Pandough estimates 62–72% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Wheat flour for bread doughs.
Bakes with this flour
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Nativa Tipo 1 vs 3 Malts & Sunflower Organic Brown Flour (705)
Strength
Very StrongStrongProtein
13.9%12%-1.9%Hydration
——Maturation
——Nativa Tipo 1 vs 3 Malts & Sunflower Organic Brown Flour (705)
Nativa Tipo 1 | ||
|---|---|---|
Strength | Very Strong | Strong |
Protein | 13.9% | 12%-1.9% |
Hydration | — | — |
Maturation | — | — |