Molino Grassi 00 SpecialeMolino Grassi 00 Speciale

How the calculator uses this flour

• Fermentation window. With W 350 and 13% protein, the dough peaks after about 11 h at 22°C, inside a 5.5–19 h window. In the fridge at 4°C, it holds 7–67 h.
• Hydration range. From its specs, Pandough estimates 62–72% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.