Teichners' Beste Type 00 is milled by Molino Merano in South Tyrol for 24-48 hour doughs. It has 13% protein and W 230-250. Teichners describes high water uptake but publishes no farinograph percentage. A medium-strong, elastic flour for pizza, ciabatta, focaccia, subs and enriched buns. Sold in 1 kg and 5 kg bags.
Teichners' Beste Type 00 is milled by Molino Merano in South Tyrol for 24-48 hour doughs. It has 13% protein and W 230-250. Teichners describes high water uptake but publishes no farinograph percentage. A medium-strong, elastic flour for pizza, ciabatta, focaccia, subs and enriched buns. Sold in 1 kg and 5 kg bags.
The recommended hydration range for Teichners Teichners' Beste Weizenmehl Type 00 is 58–62%. A practical starting point is 60%.
Hydration should match your oven temperature. Lower heat means a longer bake, so the dough needs more water to avoid drying out.
As a medium flour, Teichners Teichners' Beste Weizenmehl Type 00 is best suited to high-temperature pizza baking at the lower part of its range, around 58–60% hydration.
For hydration, Teichners Teichners' Beste Weizenmehl Type 00 is listed at 58–62%, compared with Molino Grassi 00 Biologica Pizza at 55–60%.
View Molino Grassi 00 Biologica Pizza flour detailspizza, bread, type-00, medium-ferment, long-ferment, teichners-beste, molino-merano
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