Molini Pivetti Professional RosaMolini Pivetti Professional Rosa

How the calculator uses this flour

• Fermentation window. With W 110 and 9% protein, the dough peaks after about 3.5 h at 22°C, inside a 2–6 h window. In the fridge at 4°C, it holds up to 9 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%.