Panetto

Neapolitan dough bench

Metric · baker's %

The dials

Balls 6

Ball weight 250 g

Hydration 62%

Salt 2.75%

Room temp 22 °C

Bulk hours 10

Balled hours 14

Cold retard

Flour strength (W) W310

Yeast type

The readout

Total dough 1500 g6 × 250 g

Flour 100%

910 g

Tipo 00 · W310

Water 62%

564 g

~20 °C from the tap

Salt 2.75%

25.0 g

— g per litre of water

Total ferment 22 °C

24 h

10 h bulk + 14 h balled

Instant dry yeast 0.044%

0.40 g

0.29working range0.56

10 hbulk

14 hballed

0 h10 h24 h

Temp 22 °C Hydration 62% Flour W310

W310 handles a 24 h room-temp ferment comfortably.

Yeast is an estimate, not a constant — long ferments have a wide tolerance, so the recommended dose comes with a working range. Model: IDY% = 0.044 × (24 ÷ equiv h)^0.85, where each phase's hours are converted to equivalent hours at 22 °C via h × 2^((T − 22) ÷ 8). Cold retard phases use fridge temp for T, room-temp phases use ambient. Anchored at 24 equiv-h = 0.044%. Calibrate from one batch: flat & gassy before time → less yeast; tight & dense at the finish → more. Dry-yeast conversions IDY : ADY : Fresh ≈ 1 : 1.33 : 3. Flour strength (W) recommendation accounts for cold phases being gentler on gluten.