Molino Spadoni Farina Tipo 1 Macinata a Pietra

StrongItaly

Stone-milled Tipo 1 flour from Italian soft wheat, with 12% protein. Molino Spadoni recommends it for bread, pizza and focaccia with a 4 to 8 hour rise, as well as short-rise baking.

Hydration62.0%

62%

Ball count

Ball weight29 cm

Ingredients

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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%.

Stone-milled Tipo 1 flour from Italian soft wheat, with 12% protein. Molino Spadoni recommends it for bread, pizza and focaccia with a 4 to 8 hour rise, as well as short-rise baking.

Molino Spadoni Farina Tipo 1 Macinata a Pietra fermentation range

The catalog window for Molino Spadoni Farina Tipo 1 Macinata a Pietra 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.