Molino Pordenone 802 BriochesMolino Pordenone 802 Brioches

How the calculator uses this flour

• Fermentation window. With W 370 and 13.5% protein, the dough peaks after about 12 h at 22°C, inside a 6.5–21 h window. In the fridge at 4°C, it holds 9.5–76 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%.