Molino Piantoni 00 S
Very Strong
Wheat flour for bread doughs.
How the calculator uses this flour
- Fermentation window. With W 380 and 14% protein, the dough peaks after about 13 h at 22°C, inside a 6.5–22 h window. In the fridge at 4°C, it holds 11–81 h.
- Hydration range. From its specs, Pandough estimates 62–73% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Wheat flour for bread doughs.
Bakes with this flour
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00 S vs 00 Slow H24
Strength
Very Strong · W 380Very Strong · W 380P/L
—0.55Protein
14%13.2%-0.8%Hydration
——Maturation
—18-24h 22°C00 S vs 00 Slow H24
00 S | ||
|---|---|---|
Strength | Very Strong · W 380 | Very Strong · W 380 |
P/L | — | 0.55 |
Protein | 14% | 13.2%-0.8% |
Hydration | — | — |
Maturation | — | 18-24h 22°C |