Bongiovanni San Carlo

Name: Bongiovanni San Carlo
Brand: Bongiovanni

StrongItaly

Direct and indirect medium- or long-fermentation bread doughs; the mill lists Type 00/0/1. Published strength: W 300–330.

Hydration62.0%

62%

Ball count

Ball weight29 cm

0/4

How the calculator uses this flour

Fermentation window. With W 315, the dough peaks after about 9 h at 22°C, inside a 4.5–15 h window. In the fridge at 4°C, it holds 2–51 h.
Hydration range. From its specs, Pandough estimates 62–71% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.

Direct and indirect medium- or long-fermentation bread doughs; the mill lists Type 00/0/1. Published strength: W 300–330.