Altbachmühle Hirtenmehl Konzentrat
Strong
Bread concentrate containing wheat, rye, buckwheat, sunflower seeds, flaxseed, sesame, wheat gluten and dried wheat sourdough. The maker recommends 20-40% concentrate with 60-80% half-white flour. It contains 13.2% protein.
Contains: wheat, rye, buckwheat, seeds, wheat gluten, other ingredients
How the calculator uses this flour
- Fermentation window. With 13.2% protein, the dough peaks after about 9 h at 22°C, inside a 4.5–15 h window. In the fridge at 4°C, it holds 1.5–50 h.
- Hydration range. From its specs, Pandough estimates 60–69% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Bread concentrate containing wheat, rye, buckwheat, sunflower seeds, flaxseed, sesame, wheat gluten and dried wheat sourdough. The maker recommends 20-40% concentrate with 60-80% half-white flour. It contains 13.2% protein.
Bakes with this flour
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Hirtenmehl Konzentrat vs 3 Malts & Sunflower Organic Brown Flour (705)
Strength
StrongStrongProtein
13.2%12%-1.2%Hydration
——Maturation
——Hirtenmehl Konzentrat vs 3 Malts & Sunflower Organic Brown Flour (705)
Hirtenmehl Konzentrat | ||
|---|---|---|
Strength | Strong | Strong |
Protein | 13.2% | 12%-1.2% |
Hydration | — | — |
Maturation | — | — |