Drax Mühle Bio Vinschgerl Brotbackmischung
Drax organic Vinschgerl bread mix with rye type 1370, spelt type 630, rye sourdough, rock salt, fennel, caraway, anise and blue fenugreek. The maker recipe requires added yeast. It contains 9.5% protein.
Contains: rye 1370, spelt 630, 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 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 Vinschgerl bread mix with rye type 1370, spelt type 630, rye sourdough, rock salt, fennel, caraway, anise and blue fenugreek. The maker recipe requires added yeast. It contains 9.5% protein.
Bakes with this flour
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Bio Vinschgerl Brotbackmischung vs Almaverde Bio Segale Integrale
Strength
——Protein
9.5%12%+2.5%Hydration
——Maturation
——Bio Vinschgerl Brotbackmischung vs Almaverde Bio Segale Integrale
Bio Vinschgerl Brotbackmischung | ||
|---|---|---|
Strength | — | — |
Protein | 9.5% | 12%+2.5% |
Hydration | — | — |
Maturation | — | — |