Mon Fournil Farine spéciale Pizza T00

StrongFrance

Type 00 wheat flour for homemade pizza. The maker states an approximate strength of W 270. Sold in a 1 kg pack.

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 270 and 12% protein, the dough peaks after about 7.5 h at 22°C, inside a 4–12 h window. In the fridge at 4°C, it holds up to 38 h.
Hydration range. From its specs, Pandough estimates 58–72% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.

Type 00 wheat flour for homemade pizza. The maker states an approximate strength of W 270. Sold in a 1 kg pack.

Mon Fournil Farine spéciale Pizza T00 fermentation range

The catalog window for Mon Fournil Farine spéciale Pizza T00 is 0–38 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.