Grand Moulins de Paris Campaillette grand siècle - farine de blé t65 pour pain de tradition françaiseGrand Moulins de Paris Campaillette grand siècle - farine de blé t65 pour pain de tradition française

How the calculator uses this flour

• Fermentation window. With 10.3% 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 19 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%.