Altbachmühle Klostermehl
Very Strong
Swiss wheat, rye and spelt bread blend with rye and spelt grits. It contains 13.8% protein.
Contains: wheat, rye, spelt
How the calculator uses this flour
- Fermentation window. With 13.8% protein, the dough peaks after about 11 h at 22°C, inside a 5.5–18 h window. In the fridge at 4°C, it holds 6–64 h.
- Hydration range. From its specs, Pandough estimates 62–71% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Swiss wheat, rye and spelt bread blend with rye and spelt grits. It contains 13.8% protein.
Bakes with this flour
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Klostermehl vs 3 Malts & Sunflower Organic Brown Flour (705)
Strength
Very StrongStrongProtein
13.8%12%-1.8%Hydration
——Maturation
——Klostermehl vs 3 Malts & Sunflower Organic Brown Flour (705)
Klostermehl | ||
|---|---|---|
Strength | Very Strong | Strong |
Protein | 13.8% | 12%-1.8% |
Hydration | — | — |
Maturation | — | — |