Garofalo Farina W350

Very StrongItaly

Garofalo Farina W350 is the strongest Type 00 in the range. The technical sheet gives W 310-390, P/L 0.40-1.00 and at least 13% protein. Garofalo aims it at high-hydration tray pizza, large leavened bakes and long maturation; the bag marks doughs up to 48 hours. 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 350 and 13% protein, the dough peaks after about 12 h at 22°C, inside a 6–21 h window. In the fridge at 4°C, it holds 9–77 h.
Hydration range. From its specs, Pandough estimates 59–77% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.

Garofalo Farina W350 fermentation range

The catalog window for Garofalo Farina W350 is 9–77 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.