Diamant Roggenmehl Type 1150
Diamant Type 1150 rye flour with 9% protein. Suitable for rye bread and wheat-rye loaves. Rye dough benefits from sourdough or another source of acidity to support the crumb as it bakes.
Contains: rye 1150
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%.
Diamant Type 1150 rye flour with 9% protein. Suitable for rye bread and wheat-rye loaves. Rye dough benefits from sourdough or another source of acidity to support the crumb as it bakes.
Bakes with this flour
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Roggenmehl Type 1150 vs Almaverde Bio Segale Integrale
Strength
——Protein
9%12%+3.0%Hydration
——Maturation
——Roggenmehl Type 1150 vs Almaverde Bio Segale Integrale
Roggenmehl Type 1150 | ||
|---|---|---|
Strength | — | — |
Protein | 9% | 12%+3.0% |
Hydration | — | — |
Maturation | — | — |