Grand Moulins de Paris Ruban brun - farine complète de bléGrand Moulins de Paris Ruban brun - farine complète de blé

How the calculator uses this flour

• Fermentation window. The calculator expects the dough to peak after about 7.5 h at 22°C, inside a 4–12 h window. In the fridge at 4°C, it holds up to 37 h.
• Hydration range. From its specs, Pandough estimates 59–66% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–66%.