Dorfner Mühle Weizen Ruchmehl
Very Strong
Wheat flour with some of the outer grain layers, for Ruchbrot and Swiss Bürli. It contains 14.7% protein.
How the calculator uses this flour
- Fermentation window. With 14.7% protein, the dough peaks after about 12 h at 22°C, inside a 6–20 h window. In the fridge at 4°C, it holds 9–74 h.
- Hydration range. From its specs, Pandough estimates 63–72% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Wheat flour with some of the outer grain layers, for Ruchbrot and Swiss Bürli. It contains 14.7% protein.
Bakes with this flour
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Weizen Ruchmehl vs 3 Malts & Sunflower Organic Brown Flour (705)
Strength
Very StrongStrongProtein
14.7%12%-2.7%Hydration
——Maturation
——Weizen Ruchmehl vs 3 Malts & Sunflower Organic Brown Flour (705)
Weizen Ruchmehl | ||
|---|---|---|
Strength | Very Strong | Strong |
Protein | 14.7% | 12%-2.7% |
Hydration | — | — |
Maturation | — | — |