Molino Spadoni Farina Integrale di Grano Tenero

Italy

Wholemeal soft-wheat flour with 12.2% protein for rustic bread, pan pizza and breadsticks. This is the standard wholemeal bag, distinct from Spadoni's stone-milled wholemeal flour.

Contains: wheat (wholemeal)

Hydration62.0%

62%

Ball count

Ball weight29 cm

Ingredients

0/4

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How the calculator uses this flour

Fermentation window. The calculator expects the dough to peak after about 7.5 h at 22°C, inside a 4–12 h window. In the fridge at 4°C, it holds up to 36 h.
Hydration range. From its specs, Pandough estimates 58–65% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 63–65%.

Wholemeal soft-wheat flour with 12.2% protein for rustic bread, pan pizza and breadsticks. This is the standard wholemeal bag, distinct from Spadoni's stone-milled wholemeal flour.

Molino Spadoni Farina Integrale di Grano Tenero fermentation range

The catalog window for Molino Spadoni Farina Integrale di Grano Tenero is 0–36 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.