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Hartweizengrieß grob – Semola grossa di grano duro

Stadtmühle Waldenbuch Hartweizengrieß grob – Semola grossa di grano duro

Stadtmühle Waldenbuch Hartweizengrieß grob – Semola grossa di grano duro is a coarse durum wheat semolina for pasta extrusion and durum breads. Its coarse grains need time to absorb water. It contains 12% protein. The mill publishes no W strength.

Contains: durum wheat (semolina)

Hydration62.0%
62%
Ball count
Ball weight29 cm

Ingredients

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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%.

Stadtmühle Waldenbuch Hartweizengrieß grob – Semola grossa di grano duro is a coarse durum wheat semolina for pasta extrusion and durum breads. Its coarse grains need time to absorb water. It contains 12% protein. The mill publishes no W strength.

Stadtmühle Waldenbuch Hartweizengrieß grob – Semola grossa di grano duro fermentation range

The catalog window for Stadtmühle Waldenbuch Hartweizengrieß grob – Semola grossa di grano duro 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.

Formulas for Stadtmühle Waldenbuch Hartweizengrieß grob – Semola grossa di grano duro

stadtmuehle-waldenbuch, bread, pizza, semolina

Bakes with this flour

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Hartweizengrieß grob – Semola grossa di grano duro vs Bio Cappelli Semola

Bio Cappelli Semola
Bio Cappelli Semola
Strength
——
Protein
12%11.6%-0.4%
Hydration
——
Maturation
3.6-11.3h 22°C3.6-11.3h 22°C