Molino Spadoni Farina Tipo 1 Lombardia

StrongItaly

Tipo 1 flour made entirely from wheat grown in Lombardia. It contains 12% protein and retains more of the outer grain than a white Tipo 00 flour. Molino Spadoni publishes no W value for this regional flour.

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%.

Molino Spadoni Farina Tipo 1 Lombardia fermentation range

The catalog window for Molino Spadoni Farina Tipo 1 Lombardia 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.