Espiga Sêmola de Milho
Coarse maize semolina used to dust broa in the maker recipe. It contains 6.1% protein.
Contains: corn (semolina)
How the calculator uses this flour
- Fermentation window. The calculator expects the dough to peak after about 3.5 h at 22°C, inside a 1–7.5 h window. In the fridge at 4°C, it holds up to 24 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%.
Coarse maize semolina used to dust broa in the maker recipe. It contains 6.1% protein.
Bakes with this flour
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Sêmola de Milho vs 3 Malts & Sunflower Organic Brown Flour (705)
Strength
—StrongProtein
6.1%12%+5.9%Hydration
——Maturation
——Sêmola de Milho vs 3 Malts & Sunflower Organic Brown Flour (705)
Sêmola de Milho | ||
|---|---|---|
Strength | — | Strong |
Protein | 6.1% | 12%+5.9% |
Hydration | — | — |
Maturation | — | — |