Molino Denti Infibra Zero+ W340

Very StrongItaly

Molino Denti Infibra Zero+ W340: the middle blend of the Zero+ line, a Tipo 0 flour with toasted wheat germ for bread and pizza with medium fermentation, biga and other preferments. The mill lists W 340 and publishes no protein or P/L figure. Sold as a 12.5 kg sack through the mill's own shop in Italy.

Contains: wheat 0, wheat germ

Hydration62.0%

62%

Ball count

Ball weight29 cm

Ingredients

0/4

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How the calculator uses this flour

Fermentation window. With W 340, the dough peaks after about 11 h at 22°C, inside a 5.5–19 h window. In the fridge at 4°C, it holds 6.5–69 h.
Hydration range. From its specs, Pandough estimates 57–76% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.

Molino Denti Infibra Zero+ W340 fermentation range

The catalog window for Molino Denti Infibra Zero+ W340 is 7–69 hours at 4°C (39°F). Pandough estimates yeast and timing from that window plus your hydration, salt, yeast type, and the temperatures the dough actually sees.

Fermentation time also depends on dough temperature, yeast amount, hydration, and the split between warm and cold proofing.