Frießinger Mühle La Farina 14 fermentation range
The catalog window for Frießinger Mühle La Farina 14 is 24–72 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.
Pandough users most often plan about 32 hours for this flour in Traditional Napoletana, based on 12 bakes.