Garofalo Farina W170

WeakItaly

Garofalo Farina W170 is the lightest Type 00 in the range. The technical sheet gives W 140-200, P/L 0.50-0.90 and at least 11% protein. The bag points to doughs up to 8 hours; Garofalo recommends it for breadsticks, cakes, small pastries and other short to medium rises. Milled and packed in Italy without additives.

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 170 and 11% protein, the dough peaks after about 4.5 h at 22°C, inside a 2.5–7.5 h window. In the fridge at 4°C, it holds up to 3.5 h.
Hydration range. From its specs, Pandough estimates 57–64% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 62–64%.

Garofalo Farina W170 fermentation range

The catalog window for Garofalo Farina W170 is 0–3 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.