Molino Grassi QB Montana Bio

Name: Molino Grassi QB Montana Bio
Brand: Molino Grassi

Weak

Organic bread-flour blend of 50% Manitoba type 0 wheat flour, 25% spelt flour and 25% type 2 rye flour.

Contains: wheat 0 50%, spelt 25%, rye 2 25%

Hydration62.0%

62%

Ball count

Ball weight29 cm

0/4

How the calculator uses this flour

Fermentation window. With W 110 and 12% protein, the dough peaks after about 3.5 h at 22°C, inside a 2–6 h window. In the fridge at 4°C, it holds up to 9 h.
Hydration range. From its specs, Pandough estimates 55–62% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 60–62%.

Organic bread-flour blend of 50% Manitoba type 0 wheat flour, 25% spelt flour and 25% type 2 rye flour.