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00 / pizza (long ferment) · Flour guide
Strong flour · Dough that rests for days, or is very wet, is usually a good fit.
High-protein 00 for long leavening (12h+), preferments, panettone-class bakes; Molino Bongermino lists 14.0g protein/100g and W330–370.
| Brand | Molino Bongermino |
|---|---|
| Product | Farina Per Grandi Lievitati |
| Category | 00 / pizza (long ferment) |
| Protein | 14% |
| W-value | 330–370 |
| Ash | - |
| Catalogue regions | UK |
Molino Bongermino Farina Per Grandi Lievitati is listed at about 14% protein in the Flour Codex. Open the calculator with this flour to match hydration and ferment time to your style.
The catalogue lists W 330–370 for Molino Bongermino Farina Per Grandi Lievitati. Higher W flours generally handle longer ferments and wetter dough better.
Dough that rests for days, or is very wet, is usually a good fit. In the app, it scores well for: Soft Italian, Pan, tray, and deep bakes, US slice, coast, and bar.
It can work for Neapolitan depending on hydration and ferment time. Open the calculator with this flour and the Neapolitan style to start from a sensible preset.