Drax Mühle Bio Schwarzroggen Mehl Type 2500
Germany
Drax organic dark rye type 2500 flour for blending into rye bread dough. The maker recommends adding up to 10% of the rye flour weight. It contains 6.9% protein.
Contains: rye 2500
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%.
Drax organic dark rye type 2500 flour for blending into rye bread dough. The maker recommends adding up to 10% of the rye flour weight. It contains 6.9% protein.
Bakes with this flour
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Bio Schwarzroggen Mehl Type 2500 vs Roggen-Vollkornmehl
Strength
——Protein
6.9%9%+2.1%Hydration
——Maturation
——Bio Schwarzroggen Mehl Type 2500 vs Roggen-Vollkornmehl
Bio Schwarzroggen Mehl Type 2500 | ||
|---|---|---|
Strength | — | — |
Protein | 6.9% | 9%+2.1% |
Hydration | — | — |
Maturation | — | — |