Garofalo Farina W260

StrongItaly

Garofalo Farina W260 is a Type 00 for pizza, bread and focaccia. The technical sheet gives W 225-295, P/L 0.40-1.00 and at least 12% protein. The bag marks it for doughs up to 24 hours, placing it between the quick W170 and the stronger W350. 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 260 and 12% protein, the dough peaks after about 7.5 h at 22°C, inside a 4–12 h window. In the fridge at 4°C, it holds up to 31 h.
Hydration range. From its specs, Pandough estimates 58–71% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.

Garofalo Farina W260 fermentation range

The catalog window for Garofalo Farina W260 is 0–31 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.