Drax Mühle Bio Ciabatta Brotbackmischung
Medium
Drax organic ciabatta bread mix with wheat type 550, fine durum semolina, wholemeal rye sourdough, rock salt and barley malt flour. The maker recipe requires added yeast. It contains 10.3% protein.
Contains: wheat 550, durum wheat (semolina), salt, other ingredients
This mix already contains salt
When you bake with it, the calculator counts it and lists only what you add to the mix.
How the calculator uses this flour
- Fermentation window. With 10.3% 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 56–63% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 61–63%.
Drax organic ciabatta bread mix with wheat type 550, fine durum semolina, wholemeal rye sourdough, rock salt and barley malt flour. The maker recipe requires added yeast. It contains 10.3% protein.
Bakes with this flour
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Bio Ciabatta Brotbackmischung vs Basia Poznańska
Strength
MediumMediumProtein
10.3%10.6%+0.3%Hydration
——Maturation
——Bio Ciabatta Brotbackmischung vs Basia Poznańska
Bio Ciabatta Brotbackmischung | ||
|---|---|---|
Strength | Medium | Medium |
Protein | 10.3% | 10.6%+0.3% |
Hydration | — | — |
Maturation | — | — |