Alnatura Weizenmehl Type 405
Medium
Organic refined wheat flour Type 405 for white bread and rolls. Protein content is 11 g per 100 g flour.
How the calculator uses this flour
- Fermentation window. With 11% protein, the dough peaks after about 5.5 h at 22°C, inside a 3–9 h window. In the fridge at 4°C, it holds up to 23 h.
- Hydration range. From its specs, Pandough estimates 58–65% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 63–65%.
Organic refined wheat flour Type 405 for white bread and rolls. Protein content is 11 g per 100 g flour.
Bakes with this flour
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Weizenmehl Type 405 vs Bio Weizenmehl Type 405
Strength
MediumStrongProtein
11%12.8%+1.8%Hydration
——Maturation
——Weizenmehl Type 405 vs Bio Weizenmehl Type 405
Weizenmehl Type 405 | ||
|---|---|---|
Strength | Medium | Strong |
Protein | 11% | 12.8%+1.8% |
Hydration | — | — |
Maturation | — | — |