Drax Mühle Bio Dinkel-Pizza Backmischung
Drax organic spelt pizza mix with type 630 and wholemeal spelt flour, rye sourdough, rock salt and barley malt flour. The maker recipe requires added yeast. It contains 12.2% protein.
Contains: spelt 630, spelt (wholemeal), 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. The calculator expects the dough to peak after about 5 h at 22°C, inside a 2.5–8 h window. In the fridge at 4°C, it holds up to 18 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%.
Drax organic spelt pizza mix with type 630 and wholemeal spelt flour, rye sourdough, rock salt and barley malt flour. The maker recipe requires added yeast. It contains 12.2% protein.
Bakes with this flour
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Bio Dinkel-Pizza Backmischung vs Almaverde Bio Farro
Strength
——Protein
12.2%13%+0.8%Hydration
——Maturation
——Bio Dinkel-Pizza Backmischung vs Almaverde Bio Farro
Bio Dinkel-Pizza Backmischung | ||
|---|---|---|
Strength | — | — |
Protein | 12.2% | 13%+0.8% |
Hydration | — | — |
Maturation | — | — |