Grand Moulins de Paris Meule t80 - farine de blé t80Grand Moulins de Paris Meule t80 - farine de blé t80

How the calculator uses this flour

• Fermentation window. With 10.7% protein, the dough peaks after about 5.5 h at 22°C, inside a 2.5–8.5 h window. In the fridge at 4°C, it holds up to 20 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%.