Altbachmühle Ruchmehl Typ 1050
Very Strong
Swiss wheat Ruchmehl Type 1050 for bread. It contains 13.7% protein.
Contains: wheat 1050
How the calculator uses this flour
- Fermentation window. With 13.7% protein, the dough peaks after about 9.5 h at 22°C, inside a 5–16 h window. In the fridge at 4°C, it holds 3.5–55 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 Ruchmehl Type 1050 for bread. It contains 13.7% protein.
Bakes with this flour
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Ruchmehl Typ 1050 vs 3 Malts & Sunflower Organic Brown Flour (705)
Strength
Very StrongStrongProtein
13.7%12%-1.7%Hydration
——Maturation
——Ruchmehl Typ 1050 vs 3 Malts & Sunflower Organic Brown Flour (705)
Ruchmehl Typ 1050 | ||
|---|---|---|
Strength | Very Strong | Strong |
Protein | 13.7% | 12%-1.7% |
Hydration | — | — |
Maturation | — | — |