Molino Spadoni XLL Extra Lunghe Lievitazioni

Very StrongItaly

A strong Tipo 0 soft-wheat flour with W 400 and 15% protein. Molino Spadoni makes XLL for long pizza fermentation, including schedules beyond 72 hours, and for high-hydration bread, focaccia and enriched doughs.

Hydration62.0%

62%

Ball count

Ball weight29 cm

Ingredients

0/4

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How the calculator uses this flour

Fermentation window. With W 400 and 15% protein, the dough peaks after about 16 h at 22°C, inside a 8–28 h window. In the fridge at 4°C, it holds 17–109 h.
Hydration range. From its specs, Pandough estimates 60–79% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.

Molino Spadoni XLL Extra Lunghe Lievitazioni fermentation range

The catalog window for Molino Spadoni XLL Extra Lunghe Lievitazioni is 17–109 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.