Molino Dallagiovanna Focaccia LigureMolino Dallagiovanna Focaccia Ligure

How the calculator uses this flour

• Fermentation window. With W 240 and 13% protein, the dough peaks after about 6.5 h at 22°C, inside a 3.5–11 h window. In the fridge at 4°C, it holds up to 29 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%.