Published spec: type wholemeal, protein 11.5%, ash 1.8%. The dark whole durum semola, the highest ash figure in the line at 1.80 percent. 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 (wholemeal)
Published spec: type wholemeal, protein 11.5%, ash 1.8%. The dark whole durum semola, the highest ash figure in the line at 1.80 percent. 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 Semola Integrale Scura 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 | 1.8% |
Semola Integrale Scura | ||
|---|---|---|
Strength | — | Strong · W 310 |
Protein | 11.5% | — |
Hydration | — | — |
Maturation | 3.6-11.3h 22°C | 4.6-14.9h 22°C+2h |
