Pandough
L'Adagio 24h

Molino Candelori L'Adagio 24h

Very StrongFlag of ITItaly

Tipo 00 from Molino Candelori in Abruzzo, aimed at 24h+ fermentation. Mill publishes W 330-360, 13% protein min, P/L 0.60-0.70, and 58% min absorption. Soft wheat from national and European lots. Suited to long cold retard and strong gluten work.

Hydration62.0%
62%
Ball count
Ball weight29 cm

Ingredients

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How the calculator uses this flour

  • Fermentation window. From this flour's recorded window, the dough peaks after about 11 h at 22°C, inside a 5.5–18 h window. In the fridge at 4°C, it holds 48–72 h.
  • Hydration range. From its specs, Pandough estimates 59–67% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–67%.

Tipo 00 from Molino Candelori in Abruzzo, aimed at 24h+ fermentation. Mill publishes W 330-360, 13% protein min, P/L 0.60-0.70, and 58% min absorption. Soft wheat from national and European lots. Suited to long cold retard and strong gluten work.

Molino Candelori L'Adagio 24h fermentation range

The catalog window for Molino Candelori L'Adagio 24h is 48–72 hours at 4°C (39°F). Pandough estimates yeast and timing from that window plus your hydration, salt, yeast type, and the temperatures the dough actually sees.

Fermentation time also depends on dough temperature, yeast amount, hydration, and the split between warm and cold proofing.

pizza, type-00, long-fermentation, neapolitan, professional, high-protein, italian, cold-retard

Bakes with this flour

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Technical Specifications

Absorption
58%
Ash Content
0.5%

L'Adagio 24h vs S15

S15
S15
Strength
Very Strong · W 345Very Strong · W 345
P/L
0.65—
Protein
13%13.5%+0.5%
Hydration
——
Maturation
5.6-18h 22°C—