Bongiovanni Superga

Name: Bongiovanni Superga
Brand: Bongiovanni

StrongItaly

Direct and indirect medium-fermentation bread doughs and starter refreshments; the mill lists Type 00/0/1. Published strength: W 260–280.

Hydration62.0%

62%

Ball count

Ball weight29 cm

0/4

How the calculator uses this flour

Fermentation window. With W 270, the dough peaks after about 7.5 h at 22°C, inside a 4–12 h window. In the fridge at 4°C, it holds up to 38 h.
Hydration range. From its specs, Pandough estimates 58–66% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–66%.

Direct and indirect medium-fermentation bread doughs and starter refreshments; the mill lists Type 00/0/1. Published strength: W 260–280.