KRAV-organic stone-ground baker's wheat (spring-wheat variety Qvarna), ~12.5% protein, ash ~0.7%, published falling number 220-280. Stronger and more bake-stable than typical Swedish supermarket flour - marketed for large airy sourdough loaves and pizza. Takes 65-75% hydration and longer cold ferments. Stone-ground means slightly higher ash/bran than a white sifted flour, so hydrate well and expect a fuller flavour.
KRAV-organic stone-ground baker's wheat (spring-wheat variety Qvarna), ~12.5% protein, ash ~0.7%, published falling number 220-280. Stronger and more bake-stable than typical Swedish supermarket flour - marketed for large airy sourdough loaves and pizza. Takes 65-75% hydration and longer cold ferments. Stone-ground means slightly higher ash/bran than a white sifted flour, so hydrate well and expect a fuller flavour.
Katalogové okno pro Warbro Kvarn Vete Bagerimjöl je 16–72 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, strong, sourdough, pizza, bread, high-hydration
Obsah popela | 0.7% |
Vete Bagerimjöl | ||
|---|---|---|
Síla | Silná | Střední |
Bílkoviny | 12.5% | 10%-2.5% |
Hydratace | — | — |
Zrání | 4-16h 22°C | — |
