Nagyi Titka (GoodMills) Félbarna búzakenyérlisztNagyi Titka (GoodMills) Félbarna búzakenyérliszt

How the calculator uses this flour

• Fermentation window. With 15% protein, the dough peaks after about 12 h at 22°C, inside a 6–19 h window. In the fridge at 4°C, it holds 7.5–70 h.
• Hydration range. From its specs, Pandough estimates 63–72% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.