Italiamo (Lidl) Semola Rimacinata
Italy
Remilled durum semolina from the same Italian promotion week as the Nuvola and the Doppio Zero. This is not a flour to build a dough from on its own. Its job is the bench: a semolina dusting releases the base from the peel far better than soft wheat flour and does not scorch into bitterness as quickly. A small proportion blended into a dough adds bite and a yellow cast. No technical specification is published, and for this use none is needed.
Contains: durum wheat (semolina)
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%.
Remilled durum semolina from the same Italian promotion week as the Nuvola and the Doppio Zero. This is not a flour to build a dough from on its own. Its job is the bench: a semolina dusting releases the base from the peel far better than soft wheat flour and does not scorch into bitterness as quickly. A small proportion blended into a dough adds bite and a yellow cast. No technical specification is published, and for this use none is needed.
semolina, durum, dusting, lidl, italiamo, private-label, seasonal, non-dough
Bakes with this flour
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Semola Rimacinata vs Semola Rimacinata
Strength
—Medium · W 230Protein
—13%Hydration
——Maturation
——Semola Rimacinata vs Semola Rimacinata
Semola Rimacinata | ||
|---|---|---|
Strength | — | Medium · W 230 |
Protein | — | 13% |
Hydration | — | — |
Maturation | — | — |