Pandough
Eterea

Molino Naldoni Eterea

StrongFlag of ITItaly

Naldoni Eterea Tipo 0 around W 320 with toasted wheat germ. Built for aromatic, longer pizza ferments.

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 9.5 h at 22°C, inside a 5–16 h window. In the fridge at 4°C, it holds 48–96 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%.

Naldoni Eterea Tipo 0 around W 320 with toasted wheat germ. Built for aromatic, longer pizza ferments.

Molino Naldoni Eterea fermentation range

The catalog window for Molino Naldoni Eterea is 48–96 hours at 4°C (39°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.

pizza, type-0, long-rise, wheat-germ, italian-grain

Bakes with this flour

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Eterea vs Nafavola 320

Nafavola 320
Nafavola 320
Strength
Strong · W 320Strong · W 320
P/L
0.60—
Protein
13.5%12%-1.5%
Hydration
——
Maturation
4.8-15.5h 22°C4.8-15.5h 22°C