Molino Paolo Mariani BetaMolino Paolo Mariani Beta

How the calculator uses this flour

• Fermentation window. With W 230 and 12% protein, the dough peaks after about 6.5 h at 22°C, inside a 3–10 h window. In the fridge at 4°C, it holds up to 27 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%.