Molino Denti Infibra Zero+ W390

Very StrongItaly

Molino Denti Infibra Zero+ W390: the strong blend of the Zero+ line, a Tipo 0 flour with toasted wheat germ for medium fermentations beyond 24 hours. The mill lists W 390-410, P/L 0.65-0.75 and 14 g protein per 100 g. 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

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How the calculator uses this flour

Fermentation window. With W 400 and 14% protein, the dough peaks after about 16 h at 22°C, inside a 8–28 h window. In the fridge at 4°C, it holds 17–109 h.
Hydration range. From its specs, Pandough estimates 60–79% 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+ W390 fermentation range

The catalog window for Molino Denti Infibra Zero+ W390 is 17–109 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.