Molino Grassi Bio 0 ManitobaMolino Grassi Bio 0 Manitoba

How the calculator uses this flour

• Fermentation window. With W 380 and 14.6% protein, the dough peaks after about 13 h at 22°C, inside a 6.5–22 h window. In the fridge at 4°C, it holds 11–81 h.
• Hydration range. From its specs, Pandough estimates 62–73% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.