Drax Mühle Bio Urkornbrot Brotbackmischung
Drax organic ancient-grain bread mix with type 630 spelt, type 1700 einkorn, wholemeal emmer, rock salt and barley malt flour. The maker recipe requires added yeast. It contains 13.2% protein.
Contains: spelt 630, einkorn 1700, emmer (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 ancient-grain bread mix with type 630 spelt, type 1700 einkorn, wholemeal emmer, rock salt and barley malt flour. The maker recipe requires added yeast. It contains 13.2% protein.
Bakes with this flour
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Bio Urkornbrot Brotbackmischung vs Almaverde Bio Farro
Strength
——Protein
13.2%13%-0.2%Hydration
——Maturation
——Bio Urkornbrot Brotbackmischung vs Almaverde Bio Farro
Bio Urkornbrot Brotbackmischung | ||
|---|---|---|
Strength | — | — |
Protein | 13.2% | 13%-0.2% |
Hydration | — | — |
Maturation | — | — |