Molino Spadoni Farina Tipo 1 Lazio

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Tipo 1 flour made entirely from wheat grown in Lazio, with 12% protein. This regional flour retains more of the outer grain than white flour. Molino Spadoni 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 12% protein, the dough peaks after about 7 h at 22°C, inside a 3.5–11 h window. In the fridge at 4°C, it holds up to 25 h.
Hydration range. From its specs, Pandough estimates 58–70% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.

Tipo 1 flour made entirely from wheat grown in Lazio, with 12% protein. This regional flour retains more of the outer grain than white flour. Molino Spadoni publishes no W value.

Molino Spadoni Farina Tipo 1 Lazio fermentation range

The catalog window for Molino Spadoni Farina Tipo 1 Lazio is 0–25 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.