Mulino Padano Farina tipo “1” Forte Granaio ItalianoMulino Padano Farina tipo “1” Forte Granaio Italiano

How the calculator uses this flour

• Fermentation window. With W 320 and 14% protein, the dough peaks after about 9.5 h at 22°C, inside a 5–16 h window. In the fridge at 4°C, it holds 2.5–53 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%.