Molini Pivetti Professional Gialla RomaMolini Pivetti Professional Gialla Roma

How the calculator uses this flour

• Fermentation window. With W 335 and 14% protein, the dough peaks after about 10 h at 22°C, inside a 5.5–17 h window. In the fridge at 4°C, it holds 5–60 h.
• Hydration range. From its specs, Pandough estimates 62–72% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.