il Molino Chiavazza Semola Rimacinata di Grano Duro
Finely remilled durum wheat semolina for rustic bread, pizza and focaccia. It can be used alone or blended with soft wheat flour. Protein: 11%.
Contains: durum wheat (re-milled 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%.
Finely remilled durum wheat semolina for rustic bread, pizza and focaccia. It can be used alone or blended with soft wheat flour. Protein: 11%.
Bakes with this flour
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Semola Rimacinata di Grano Duro vs Bio Cappelli Semola
Strength
——Protein
11%11.6%+0.6%Hydration
——Maturation
——Semola Rimacinata di Grano Duro vs Bio Cappelli Semola
Semola Rimacinata di Grano Duro | ||
|---|---|---|
Strength | — | — |
Protein | 11% | 11.6%+0.6% |
Hydration | — | — |
Maturation | — | — |