Pandough
00 Speedy H10

Molino Grassi 00 Speedy H10

StrongFlag of ITItaly

Italian type 00 wheat flour with 12.7% protein. For classic and pan pizza made with short, direct fermentation.

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 9 h at 22°C, inside a 8–10 h window. In the fridge at 4°C, it holds 18–27 h.
  • Hydration range. From its specs, Pandough estimates 54–62% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 60–62%.

Italian type 00 wheat flour with 12.7% protein. For classic and pan pizza made with short, direct fermentation.

Molino Grassi 00 Speedy H10 fermentation range

The catalog window for Molino Grassi 00 Speedy H10 is 8–10 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, neapolitan, short-fermentation, versatile, italian, pizza-padellino

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Technical Specifications

Absorption
54%

00 Speedy H10 vs Alba

Alba
Alba
Strength
Strong · W 270Strong · W 270
P/L
0.550.55
Protein
12.7%12.75%+0.1%
Hydration
——
Maturation
8-10h 22°C3.9-12.4h 22°C-1h