Mulino Padano Farina tipo “0” Nazionale Granaio ItalianoMulino Padano Farina tipo “0” Nazionale Granaio Italiano

How the calculator uses this flour

• Fermentation window. With W 210 and 10.5% protein, the dough peaks after about 5.5 h at 22°C, inside a 3–9 h window. In the fridge at 4°C, it holds up to 23 h.
• Hydration range. From its specs, Pandough estimates 54–62% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 60–62%.