Aurora Roggenmehl Type 1150

Name: Aurora Roggenmehl Type 1150
Brand: Aurora

Aurora Type 1150 rye flour with 9% protein. Use it for rye bread or combine it with wheat flour for mixed loaves. Rye dough needs acidity for reliable structure, so sourdough can help.

Contains: rye 1150

Hydration62.0%

62%

Ball count

Ball weight29 cm

Ingredients

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How the calculator uses this flour

Fermentation window. The calculator expects the dough to peak after about 2 h at 22°C, inside a 1.5–3.5 h window. Its window is too short for a long fridge retard.
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%.

Aurora Type 1150 rye flour with 9% protein. Use it for rye bread or combine it with wheat flour for mixed loaves. Rye dough needs acidity for reliable structure, so sourdough can help.