De Cecco Semola Rimacinata di Grano Duro Integrale
De Cecco Semola Rimacinata di Grano Duro Integrale with 15% protein. Wholegrain remilled durum semolina for homemade wholegrain bread. The milling retains the grain’s fibre and germ.
Contains: durum wheat (wholemeal)
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 Semola Rimacinata di Grano Duro Integrale with 15% protein. Wholegrain remilled durum semolina for homemade wholegrain bread. The milling retains the grain’s fibre and germ.
Bakes with this flour
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