Bob's Red Mill Dark Rye Flour
United States
Whole-grain dark rye with bran and germ left in. Strong rye flavor; usually blended with wheat flour or used in traditional rye loaves and starters. Rye contributes little wheat-style gluten strength.
Contains: rye (wholemeal)
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%.
Whole-grain dark rye with bran and germ left in. Strong rye flavor; usually blended with wheat flour or used in traditional rye loaves and starters. Rye contributes little wheat-style gluten strength.
Bakes with this flour
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Technical Specifications
Ash Content | 1.9% |
Bob's Red Mill Dark Rye Flour vs Almaverde Bio Segale Integrale
Strength
——Protein
13%12%-1.0%Hydration
——Maturation
——Bob's Red Mill Dark Rye Flour vs Almaverde Bio Segale Integrale
Bob's Red Mill Dark Rye Flour | ||
|---|---|---|
Strength | — | — |
Protein | 13% | 12%-1.0% |
Hydration | — | — |
Maturation | — | — |