Molino Spadoni Farina Tipo 2 Macinata a Pietra

Italy

Stone-milled Tipo 2 soft-wheat flour from Italian wheat, with 12% protein. This semi-wholemeal flour is intended for bread, pizza and focaccia, including doughs with a 4 to 8 hour rise.

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%.

Stone-milled Tipo 2 soft-wheat flour from Italian wheat, with 12% protein. This semi-wholemeal flour is intended for bread, pizza and focaccia, including doughs with a 4 to 8 hour rise.

Molino Spadoni Farina Tipo 2 Macinata a Pietra fermentation range

The catalog window for Molino Spadoni Farina Tipo 2 Macinata a Pietra 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.