Mulino Padano Farina tipo “2” Forte macinata a pietraMulino Padano Farina tipo “2” Forte macinata a pietra

How the calculator uses this flour

• Fermentation window. With W 320 and 15% 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 60–68% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.