De Cecco Farina di Grano Duro
De Cecco Farina di Grano Duro with 14% protein. Durum wheat flour for homemade bread, milled more finely than the manufacturer’s rimacinata semolina.
Contains: durum wheat
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%.
De Cecco Farina di Grano Duro with 14% protein. Durum wheat flour for homemade bread, milled more finely than the manufacturer’s rimacinata semolina.
Bakes with this flour
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Farina di Grano Duro vs Bio Cappelli Semola
Strength
——Protein
14%11.6%-2.4%Hydration
——Maturation
——Farina di Grano Duro vs Bio Cappelli Semola
Farina di Grano Duro | ||
|---|---|---|
Strength | — | — |
Protein | 14% | 11.6%-2.4% |
Hydration | — | — |
Maturation | — | — |