Molino Spadoni Bio Gran Mugnaio Antigrumi Tipo 0

MediumItaly

Organic Tipo 0 soft-wheat flour with 11% protein. Gran Mugnaio Antigrumi is intended for general baking, including bread and pastry. The mill publishes no W value.

Hydration62.0%

62%

Ball count

Ball weight29 cm

Ingredients

0/4

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How the calculator uses this flour

Fermentation window. With 11% protein, the dough peaks after about 5.5 h at 22°C, inside a 3–9 h window. In the fridge at 4°C, it holds up to 11 h.
Hydration range. From its specs, Pandough estimates 57–65% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 63–65%.

Organic Tipo 0 soft-wheat flour with 11% protein. Gran Mugnaio Antigrumi is intended for general baking, including bread and pastry. The mill publishes no W value.

Molino Spadoni Bio Gran Mugnaio Antigrumi Tipo 0 fermentation range

The catalog window for Molino Spadoni Bio Gran Mugnaio Antigrumi Tipo 0 is 0–11 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.