Molino Paolo Mariani Mazì tipo 2Molino Paolo Mariani Mazì tipo 2

How the calculator uses this flour

• Fermentation window. With W 200 and 14% 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 21 h.
• Hydration range. From its specs, Pandough estimates 55–63% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 61–63%.