Pandough
Ian Spampatti

Molino Pasini Ian Spampatti

Very StrongFlag of ITItaly

Soft wheat type 0 flour for pizza. Protein: 15.1%. W 390-420. P/L 0.5-0.55.

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 13 h at 22°C, inside a 6.5–22 h window. In the fridge at 4°C, it holds 48–96 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%.

Soft wheat type 0 flour for pizza. Protein: 15.1%. W 390-420. P/L 0.5-0.55.

Molino Pasini Ian Spampatti fermentation range

The catalog window for Molino Pasini Ian Spampatti 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, ultra-strong, high-hydration, professional, pan-pizza

Bakes with this flour

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Ian Spampatti vs Anima di Grano Slow 0M2 Pizza

Anima di Grano Slow 0M2 Pizza
Anima di Grano Slow 0M2 Pizza
Strength
Very Strong · W 405Very Strong · W 410
P/L
0.530.65+0.13
Protein
15.1%14%-1.1%
Hydration
——
Maturation
6.6-21.5h 22°C—