Pinsa Romana : The Authentic Di Marco 80% Hydration Protocol

An elite, high-hydration (80%) Pinsa Romana protocol engineered specifically for Di Marco L'Originale flour. Utilises staged hydration (bassinage), mechanical structural folding, and a 48 - 72-hour cold maturation to achieve the authentic Roman "cloud crumb."

Full gravimetric matrix, mechanical protocol and export suite unlock inside the Master Vault.

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