Garofalo Semola Rimacinata

MediumItaly

Garofalo Semola Rimacinata is finely remilled durum wheat semolina made for dough, not only for dusting. Garofalo recommends it for bread and pizza. The technical sheet gives W 190-250, P/L 1.00-2.00 and at least 13% protein. Expect durum color and bite with less extensibility than soft-wheat Type 00. Milled and packed in Italy.

Contains: durum wheat (semolina)

Hydration62.0%

62%

Ball count

Ball weight29 cm

Ingredients

0/4

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How the calculator uses this flour

Fermentation window. With W 220 and 13% protein, the dough peaks after about 6 h at 22°C, inside a 3–9.5 h window. In the fridge at 4°C, it holds up to 13 h.
Hydration range. From its specs, Pandough estimates 56–63% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 61–63%.

Garofalo Semola Rimacinata fermentation range

The catalog window for Garofalo Semola Rimacinata is 0–13 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.