Published spec: type semolina, protein 11.5%, ash 1.35%. The durum flour variant for farmhouse bread, same printed block as its sibling. Spec-block warning: the mill prints an identical analysis block across several SKUs, so treat this row's numbers as printed values pending the mill's catalog PDF, which is email-gated. The mill publishes no W, P/L or absorption figures anywhere in its current catalog, and its strength widget is a qualitative graphic, not a measured W. Protein and ash are printed on dry solids.
Contains: durum wheat (semolina)
Published spec: type semolina, protein 11.5%, ash 1.35%. The durum flour variant for farmhouse bread, same printed block as its sibling. Spec-block warning: the mill prints an identical analysis block across several SKUs, so treat this row's numbers as printed values pending the mill's catalog PDF, which is email-gated. The mill publishes no W, P/L or absorption figures anywhere in its current catalog, and its strength widget is a qualitative graphic, not a measured W. Protein and ash are printed on dry solids.
The catalog window for Martimucci Grano Duro Pane Casereccio is 0–33 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.
Ash Content | 1.35% |
Grano Duro Pane Casereccio | ||
|---|---|---|
Strength | — | Very Strong · W 350 |
P/L | — | 1.20 |
Protein | 11.5% | 15%+3.5% |
Hydration | — | — |
Maturation | 3.6-11.3h 22°C | 6.2-20.8h 22°C+6h |
