Mulino Padano Semola rimacinata di grano duro – brevi
Medium
Re-milled durum wheat semolina for bread.
Contains: durum wheat rimacinata (re-milled semolina)
How the calculator uses this flour
- Fermentation window. With W 200 and 11.5% protein, the dough peaks after about 5.5 h at 22°C, inside a 2.5–8.5 h window. In the fridge at 4°C, it holds up to 21 h.
- Hydration range. From its specs, Pandough estimates 55–63% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 61–63%.
Re-milled durum wheat semolina for bread.
Bakes with this flour
Loading...
Semola rimacinata di grano duro – brevi vs Semola
Strength
Medium · W 200Medium · W 200P/L
—2.30Protein
11.5%—Hydration
——Maturation
——Semola rimacinata di grano duro – brevi vs Semola
Semola rimacinata di grano duro – brevi | ||
|---|---|---|
Strength | Medium · W 200 | Medium · W 200 |
P/L | — | 2.30 |
Protein | 11.5% | — |
Hydration | — | — |
Maturation | — | — |