Pandough
00 BLU

Molino Signetti 00 BLU

StrongFlag of ITItaly

Signetti tipo 00 for short maturation. W290, about 13% protein. Direct doughs, pan pizza, pizza fritta, and Ligurian or Apulian focaccia in roughly the 6-24 h range.

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 8.5 h at 22°C, inside a 4.5–14 h window. In the fridge at 4°C, it holds up to 44 h.
  • Hydration range. From its specs, Pandough estimates 58–66% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–66%.

Signetti tipo 00 for short maturation. W290, about 13% protein. Direct doughs, pan pizza, pizza fritta, and Ligurian or Apulian focaccia in roughly the 6-24 h range.

Molino Signetti 00 BLU fermentation range

The catalog window for Molino Signetti 00 BLU is 4.3–13.6 hours at 22°C (72°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.

short-fermentation, elastic, focaccia, pizza-fritta, pan-pizza

Bakes with this flour

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Technical Specifications

Absorption
57%

00 BLU vs 00 Midi H12

00 Midi H12
00 Midi H12
Strength
Strong · W 290Strong · W 290
P/L
0.550.55
Protein
13%12%-1.0%
Hydration
——
Maturation
4.3-13.6h 22°C8-12h 22°C+1h