Mon Fournil Semoule de blé dur extra-fine
Durum semolina milled twice to an extra-fine texture, for bread and pizza dough. Protein: 13%.
Contains: durum wheat (re-milled semolina) 100%
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%.
Durum semolina milled twice to an extra-fine texture, for bread and pizza dough. Protein: 13%.
Bakes with this flour
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Semoule de blé dur extra-fine vs Bio Cappelli Semola
Strength
——Protein
13%11.6%-1.4%Hydration
——Maturation
——Semoule de blé dur extra-fine vs Bio Cappelli Semola
Semoule de blé dur extra-fine | ||
|---|---|---|
Strength | — | — |
Protein | 13% | 11.6%-1.4% |
Hydration | — | — |
Maturation | — | — |