Stadtmühle Waldenbuch Manitoba Mehl – Weizenmehl Tipo 0, Pizzamehl

Very Strong

Stadtmühle Waldenbuch Manitoba Mehl – Weizenmehl Tipo 0, Pizzamehl is a Tipo 0 wheat flour for pizza, ciabatta and other bread doughs with longer fermentation. Its published W range is 390 to 410. It contains 14% protein.

Hydration62.0%

62%

Ball count

Ball weight29 cm

Ingredients

0/4

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How the calculator uses this flour

Fermentation window. With W 400 and 14% protein, the dough peaks after about 16 h at 22°C, inside a 8–28 h window. In the fridge at 4°C, it holds 17–109 h.
Hydration range. From its specs, Pandough estimates 60–79% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.

Stadtmühle Waldenbuch Manitoba Mehl – Weizenmehl Tipo 0, Pizzamehl fermentation range

The catalog window for Stadtmühle Waldenbuch Manitoba Mehl – Weizenmehl Tipo 0, Pizzamehl is 17–109 hours at 4°C (39°F). Pandough estimates yeast and timing from that window plus your hydration, salt, yeast type, and the temperatures the dough actually sees.

Fermentation time also depends on dough temperature, yeast amount, hydration, and the split between warm and cold proofing.