Allinson Very Strong Wholemeal Bread Flour
Allinson’s wholemeal bread flour with 13% protein, made from wholemeal wheat flour. Suitable for wholemeal loaves, sourdough and pizza. Its bran gives a fuller wheat flavour and increases water demand; allow the flour time to hydrate and adjust water to the dough.
Contains: wheat (wholemeal)
How the calculator uses this flour
- Fermentation window. The calculator expects the dough to peak after about 7.5 h at 22°C, inside a 4–12 h window. In the fridge at 4°C, it holds up to 37 h.
- Hydration range. From its specs, Pandough estimates 60–68% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Allinson’s wholemeal bread flour with 13% protein, made from wholemeal wheat flour. Suitable for wholemeal loaves, sourdough and pizza. Its bran gives a fuller wheat flavour and increases water demand; allow the flour time to hydrate and adjust water to the dough.
Bakes with this flour
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