Molino Pordenone 805 FrollaMolino Pordenone 805 Frolla

How the calculator uses this flour

• Fermentation window. With W 150 and 11% protein, the dough peaks after about 4 h at 22°C, inside a 2–6.5 h window. In the fridge at 4°C, it holds up to 11 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%.