Stone-ground KRAV-organic flour from Öland heritage landrace wheat. The 15% label protein is misleading - the gluten is weak and inextensible, so dough slumps and large free-standing loaves spread. Treat it as a flavour flour: use partially (20-40%) in a blend, or bake in tins / at lower hydration (58-65%). Nutty, distinctive taste; not a structure flour and not suited to long high-hydration ferments on its own.
Stone-ground KRAV-organic flour from Öland heritage landrace wheat. The 15% label protein is misleading - the gluten is weak and inextensible, so dough slumps and large free-standing loaves spread. Treat it as a flavour flour: use partially (20-40%) in a blend, or bake in tins / at lower hydration (58-65%). Nutty, distinctive taste; not a structure flour and not suited to long high-hydration ferments on its own.
Katalogové okno pro Saltå Kvarn Ölandsvetemjöl je 10–36 hodin při 4 °C (39 °F). Pandough odhaduje droždí a časování na základě tohoto okna, tvé hydratace, soli, typu droždí a teplot, kterým je těsto skutečně vystaveno.
Doba kynutí závisí také na teplotě těsta, množství droždí, hydrataci a poměru mezi teplým a studeným kynutím.
swedish, organic, krav, heritage, landrace, olandsvete, stone-milled, weak-gluten, bread
Ölandsvetemjöl | ||
|---|---|---|
Síla | Velmi silná | Silná |
Bílkoviny | 15% | 13%-2.0% |
Hydratace | — | — |
Zrání | 3-10h 22°C | — |
