Aurora Weizenmehl Type 405
MediumGermany
Finely milled white wheat flour, Type 405, for bread and fine baking. Protein content is 10 g per 100 g flour.
How the calculator uses this flour
- Fermentation window. With 10% protein, the dough peaks after about 5.5 h at 22°C, inside a 3–9 h window. In the fridge at 4°C, it holds up to 22 h.
- 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%.
Finely milled white wheat flour, Type 405, for bread and fine baking. Protein content is 10 g per 100 g flour.
Bakes with this flour
Loading...
Weizenmehl Type 405 vs Weizenmehl Type 405
Strength
MediumMediumProtein
10%10%Hydration
——Maturation
——Weizenmehl Type 405 vs Weizenmehl Type 405
Weizenmehl Type 405 | ||
|---|---|---|
Strength | Medium | Medium |
Protein | 10% | 10% |
Hydration | — | — |
Maturation | — | — |