Barilla Semola Rimacinata di Grano Duro

Barilla Semola Rimacinata is re-milled durum wheat semolina for bread and fresh pasta. It contains 12.4% protein. Barilla recommends it for bread doughs with long leavening times but does not publish a W strength.

Contains: durum wheat (semolina)

Hydration62.0%

62%

Ball count

Ball weight29 cm

Ingredients

0/4

Customize this recipe

How the calculator uses this flour

Fermentation window. The calculator expects the dough to peak after about 7 h at 22°C, inside a 3.5–11 h window. In the fridge at 4°C, it holds up to 33 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%.

Barilla Semola Rimacinata di Grano Duro fermentation range

The catalog window for Barilla Semola Rimacinata di Grano Duro is 0–33 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.