Bongiovanni Mirafiori

Name: Bongiovanni Mirafiori
Brand: Bongiovanni

MediumItaly

Short-fermentation bread doughs and starter refreshments; the mill lists Type 00/0. Published strength: W 200–220.

Hydration62.0%

62%

Ball count

Ball weight29 cm

0/4

How the calculator uses this flour

Fermentation window. With W 210, the dough peaks after about 5.5 h at 22°C, inside a 3–9 h window. In the fridge at 4°C, it holds up to 23 h.
Hydration range. From its specs, Pandough estimates 56–63% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 61–63%.

Short-fermentation bread doughs and starter refreshments; the mill lists Type 00/0. Published strength: W 200–220.