Stadtmühle Waldenbuch Weizenmehl Tipo 00 Elite, Pizzamehl

Very Strong

Stadtmühle Waldenbuch Weizenmehl Tipo 00 Elite, Pizzamehl is a Tipo 00 flour made from German elite wheat for pizza, focaccia and ciabatta. The mill suggests recipe hydration of 70 to 80%, depending on experience. It contains 14% protein. The mill publishes no W strength.

Hydration62.0%

62%

Ball count

Ball weight29 cm

Ingredients

0/4

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How the calculator uses this flour

Fermentation window. With 14% protein, the dough peaks after about 13 h at 22°C, inside a 6.5–22 h window. In the fridge at 4°C, it holds 10–81 h.
Hydration range. From its specs, Pandough estimates 61–77% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.

Stadtmühle Waldenbuch Weizenmehl Tipo 00 Elite, Pizzamehl fermentation range

The catalog window for Stadtmühle Waldenbuch Weizenmehl Tipo 00 Elite, Pizzamehl is 10–81 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.