Bongiovanni Lingotto

Name: Bongiovanni Lingotto
Brand: Bongiovanni

StrongItaly

Short- or medium-fermentation bread doughs and starter refreshments; the mill lists Type 00/0. Published strength: W 240–260.

Hydration62.0%

62%

Ball count

Ball weight29 cm

0/4

How the calculator uses this flour

Fermentation window. With W 250, the dough peaks after about 7 h at 22°C, inside a 3.5–11 h window. In the fridge at 4°C, it holds up to 32 h.
Hydration range. From its specs, Pandough estimates 57–64% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 62–64%.

Short- or medium-fermentation bread doughs and starter refreshments; the mill lists Type 00/0. Published strength: W 240–260.