Molino Piantoni 00 XXMolino Piantoni 00 XX

How the calculator uses this flour

• Fermentation window. With W 305 and 13% 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 1–48 h.
• Hydration range. From its specs, Pandough estimates 61–70% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.