Altbachmühle Ruch-Halbweissmehl Typ 850
Strong
Swiss wheat Ruch-Halbweissmehl Type 850 for bread. It contains 13.5% protein.
Contains: wheat 850
How the calculator uses this flour
- Fermentation window. With 13.5% 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 2–51 h.
- Hydration range. From its specs, Pandough estimates 61–70% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Swiss wheat Ruch-Halbweissmehl Type 850 for bread. It contains 13.5% protein.
Bakes with this flour
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Ruch-Halbweissmehl Typ 850 vs 3 Malts & Sunflower Organic Brown Flour (705)
Strength
StrongStrongProtein
13.5%12%-1.5%Hydration
——Maturation
——Ruch-Halbweissmehl Typ 850 vs 3 Malts & Sunflower Organic Brown Flour (705)
Ruch-Halbweissmehl Typ 850 | ||
|---|---|---|
Strength | Strong | Strong |
Protein | 13.5% | 12%-1.5% |
Hydration | — | — |
Maturation | — | — |