Molini Pivetti Professional GranitoMolini Pivetti Professional Granito

How the calculator uses this flour

• Fermentation window. With W 175 and 10% protein, the dough peaks after about 4.5 h at 22°C, inside a 2.5–7.5 h window. In the fridge at 4°C, it holds up to 16 h.
• Hydration range. From its specs, Pandough estimates 55–62% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 60–62%.