Dona Maria Tradicional

MediumBrazil

Brazilian wheat flour in 1 kg paper or plastic packs, fortified with iron and folic acid. It contains 10 g protein per 100 g.

Hydration62.0%

62%

Ball count

Ball weight29 cm

Ingredients

0/4

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How the calculator uses this flour

Fermentation window. With 10% protein, the dough peaks after about 5 h at 22°C, inside a 2.5–8.5 h window. In the fridge at 4°C, it holds up to 6.5 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%.

Brazilian wheat flour in 1 kg paper or plastic packs, fortified with iron and folic acid. It contains 10 g protein per 100 g.

Dona Maria Tradicional fermentation range

The catalog window for Dona Maria Tradicional is 0–7 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.