Molini Pivetti Professional GiallaMolini Pivetti Professional Gialla

How the calculator uses this flour

• Fermentation window. With W 290 and 12% protein, the dough peaks after about 8.5 h at 22°C, inside a 4.5–14 h window. In the fridge at 4°C, it holds up to 44 h.
• Hydration range. From its specs, Pandough estimates 59–68% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.