Mulino Padano Farina tipo “0” ManitobaMulino Padano Farina tipo “0” Manitoba

How the calculator uses this flour

• Fermentation window. With W 390 and 14.8% protein, the dough peaks after about 13 h at 22°C, inside a 6.5–22 h window. In the fridge at 4°C, it holds 11–81 h.
• Hydration range. From its specs, Pandough estimates 59–67% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–67%.