Drax Mühle Bio Kerndlbrot Brotbackmischung
Drax organic Kerndlbrot bread mix with wholemeal and type 630 spelt flour, spelt meal, rye meal, oat flakes, sunflower seeds, wholemeal rye sourdough, rock salt, coriander, caraway, fennel and linseed. The maker recipe requires added yeast. It contains 11.9% protein.
Contains: spelt (wholemeal), spelt 630, rye, oat, salt, other ingredients, seeds
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 Kerndlbrot bread mix with wholemeal and type 630 spelt flour, spelt meal, rye meal, oat flakes, sunflower seeds, wholemeal rye sourdough, rock salt, coriander, caraway, fennel and linseed. The maker recipe requires added yeast. It contains 11.9% protein.
Bakes with this flour
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Bio Kerndlbrot Brotbackmischung vs Almaverde Bio Farro
Strength
——Protein
11.9%13%+1.1%Hydration
——Maturation
——Bio Kerndlbrot Brotbackmischung vs Almaverde Bio Farro
Bio Kerndlbrot Brotbackmischung | ||
|---|---|---|
Strength | — | — |
Protein | 11.9% | 13%+1.1% |
Hydration | — | — |
Maturation | — | — |