Mulino Padano Farina tipo “0” S15Mulino Padano Farina tipo “0” S15

How the calculator uses this flour

• Fermentation window. With W 345 and 13.8% protein, the dough peaks after about 11 h at 22°C, inside a 5.5–18 h window. In the fridge at 4°C, it holds 6.5–64 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%.