Pandough
00 ExtraMidi H16

Molino Grassi 00 ExtraMidi H16

Very StrongFlag of ITItaly

Italian type 00 wheat flour with 13% protein. For contemporary pizza and doughs made with a biga.

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 14 h at 22°C, inside a 12–16 h window. In the fridge at 4°C, it holds 36–55 h.
  • Hydration range. From its specs, Pandough estimates 57–67% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–67%.

Italian type 00 wheat flour with 13% protein. For contemporary pizza and doughs made with a biga.

Molino Grassi 00 ExtraMidi H16 fermentation range

The catalog window for Molino Grassi 00 ExtraMidi H16 is 12–16 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.

professional-grade, contemporary, long-fermentation, cold-ferment, italian, biga, high-w

Bakes with this flour

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Technical Specifications

Absorption
57%

00 ExtraMidi H16 vs 00 Gialla

00 Gialla
00 Gialla
Strength
Very Strong · W 350Very Strong · W 350
P/L
0.550.50-0.05
Protein
13%14%+1.0%
Hydration
——
Maturation
12-16h 22°C—