Pandough
Napoletana Extra

Molino Grassi Napoletana Extra

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Molino Grassi Napoletana blend: tipo 0 wheat flour with wheat germ. W320, P/L 0.50. Aimed at indirect doughs (poolish, biga) and longer Neapolitan schedules.

Contains: wheat 0, wheat germ

Hydration62.0%
62%
Ball count
Ball weight29 cm

Ingredients

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How the calculator uses this flour

  • Fermentation window. With W 320 and 13% protein, the dough peaks after about 9.5 h at 22°C, inside a 5–16 h window. In the fridge at 4°C, it holds 2.5–53 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%.

Molino Grassi Napoletana blend: tipo 0 wheat flour with wheat germ. W320, P/L 0.50. Aimed at indirect doughs (poolish, biga) and longer Neapolitan schedules.

professional-grade, neapolitan, wheat-germ, enriched, italian, long-fermentation, biga, poolish

Bakes with this flour

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Technical Specifications

Absorption
57%

Napoletana Extra vs Eterea

Eterea
Eterea
Strength
Strong · W 320Strong · W 320
P/L
0.500.60+0.10
Protein
13%13.5%+0.5%
Hydration
——
Maturation
—4.8-15.5h 22°C