Scióre
Molino Naldoni
Scióre
Molino Naldoni
Technical Parameters
Type2
Strength (W)420
P/L0.6
Proteinmin. 16%
Additional Information
Available packages
25kg
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Suggested fermentation times
RT (room temp.)
12h
FT (fridge)
48h
Total time: 60h
* The schedule shows one of the proposed combinations of fermentation times. It is not the only way but one of the proposed options.
Recommended recipe for 1kg flour
Flour
1000g
Water (72%)
720g
Salt
36g
D
Fresh/dry yeast
0.73g / 0.24g
Fermentation time:60h(RT (room temp.): 12h, FT (fridge): 48h)
* The recipe assumes room temperature of 21°C.