Molino Paolo Mariani VolareMolino Paolo Mariani Volare

How the calculator uses this flour

• Fermentation window. With W 270 and 14% protein, the dough peaks after about 7.5 h at 22°C, inside a 4–12 h window. In the fridge at 4°C, it holds up to 38 h.
• Hydration range. From its specs, Pandough estimates 58–66% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–66%.