Mulino Padano Farina tipo “2” Forte macinata a pietra Granaio ItalianoMulino Padano Farina tipo “2” Forte macinata a pietra Granaio Italiano

How the calculator uses this flour

• Fermentation window. With W 310 and 15% protein, the dough peaks after about 9 h at 22°C, inside a 4.5–15 h window. In the fridge at 4°C, it holds 1.5–50 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%.