Molino Spadoni Semola Rimacinata a Pietra

Italy

Stone-milled, remilled durum wheat semolina for semolina bread, pizza and fresh pasta. Molino Spadoni mills it finer than ordinary semolina to make dough mixing and hydration easier.

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. 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%.

Stone-milled, remilled durum wheat semolina for semolina bread, pizza and fresh pasta. Molino Spadoni mills it finer than ordinary semolina to make dough mixing and hydration easier.

Molino Spadoni Semola Rimacinata a Pietra fermentation range

The catalog window for Molino Spadoni Semola Rimacinata a Pietra 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.