Stone-milled type 1 soft wheat flour for small and large breads, including ciabatta and rustic loaves. VIVA recommends 65–75% recipe hydration and controlled maturation up to 24 hours. The technical sheet lists W 270, P/L 0.5–0.7, farinograph absorption of at least 61%, ash up to 0.80% and a falling number of at least 300 seconds.
Stone-milled type 1 soft wheat flour for small and large breads, including ciabatta and rustic loaves. VIVA recommends 65–75% recipe hydration and controlled maturation up to 24 hours. The technical sheet lists W 270, P/L 0.5–0.7, farinograph absorption of at least 61%, ash up to 0.80% and a falling number of at least 300 seconds.
The recommended hydration range for VIVA la Farina Tipo 1 Media W270 is 65–75%. A practical starting point is 70%.
Hydration should match your oven temperature. Lower heat means a longer bake, so the dough needs more water to avoid drying out.
