Molino Spadoni Gran Mugnaio per Piadina Romagnola

MediumItaly

Plain Tipo 0 soft-wheat flour for piadina romagnola, with 11% protein. This is flour for making the flatbread dough yourself; salt, fat and raising agent are separate additions.

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%.

Plain Tipo 0 soft-wheat flour for piadina romagnola, with 11% protein. This is flour for making the flatbread dough yourself; salt, fat and raising agent are separate additions.

Molino Spadoni Gran Mugnaio per Piadina Romagnola fermentation range

The catalog window for Molino Spadoni Gran Mugnaio per Piadina Romagnola 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.