Mon Fournil Farine à Pizza W360

Very StrongFrance

Mon Fournil Farine à Pizza W360, tipo 00, about 14% protein. Maker states force W360 and positions it for 24-72h slow fermentation and high-temp Neapolitan-style pizza. Retail 1 kg bags; current packs note German flour origin.

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 360 and 14% protein, the dough peaks after about 13 h at 22°C, inside a 6.5–23 h window. In the fridge at 4°C, it holds 11–85 h.
Hydration range. From its specs, Pandough estimates 61–77% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.

Mon Fournil Farine à Pizza W360 fermentation range

The catalog window for Mon Fournil Farine à Pizza W360 is 11–85 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.