Pandough
L'Allegro 6h

Molino Candelori L'Allegro 6h

MediumFlag of ITItaly

Tipo 00 from Molino Candelori for same-day pizza around 6 hours. Mill publishes W 200-220, 11.5% protein min, P/L 0.50-0.65, and 55% min absorption. Positioned for traditional round pizza, al taglio, and teglia.

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 6 h at 22°C, inside a 4–8 h window. In the fridge at 4°C, it holds up to 18 h.
  • Hydration range. From its specs, Pandough estimates 56–64% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 62–64%.

Tipo 00 from Molino Candelori for same-day pizza around 6 hours. Mill publishes W 200-220, 11.5% protein min, P/L 0.50-0.65, and 55% min absorption. Positioned for traditional round pizza, al taglio, and teglia.

Molino Candelori L'Allegro 6h fermentation range

The catalog window for Molino Candelori L'Allegro 6h is 4–8 hours at 22°C (72°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, short-fermentation, same-day, beginner-friendly, italian, pizza-al-taglio, teglia

Bakes with this flour

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Technical Specifications

Absorption
55%
Ash Content
0.5%

L'Allegro 6h vs Margherita

Margherita
Margherita
Strength
Medium · W 210Medium · W 210
P/L
0.580.55-0.03
Protein
11.5%—
Hydration
——
Maturation
4-8h 22°C—