Altbachmühle Dinkel Rustico
Swiss spelt Rustico flour for bread made with a scald. It contains 13.5% protein.
Contains: spelt
How the calculator uses this flour
- Fermentation window. The calculator expects the dough to peak after about 5 h at 22°C, inside a 2.5–8 h window. In the fridge at 4°C, it holds up to 18 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%.
Swiss spelt Rustico flour for bread made with a scald. It contains 13.5% protein.
Bakes with this flour
Loading...
Dinkel Rustico vs Almaverde Bio Farro
Strength
——Protein
13.5%13%-0.5%Hydration
——Maturation
——Dinkel Rustico vs Almaverde Bio Farro
Dinkel Rustico | ||
|---|---|---|
Strength | — | — |
Protein | 13.5% | 13%-0.5% |
Hydration | — | — |
Maturation | — | — |