Pandough
Bio Ciabattamehl Type 0 "Violett"

Drax Mühle Bio Ciabattamehl Type 0 "Violett"

Very StrongFlag of DEGermany

Organic Type 0 ciabatta flour from Drax Mühle (Rechtmehring, Bavaria). Mill shop publishes W 340-360 and about 14% protein (pack ~13.9 g/100 g). Italian gluten-rich wheat, milled in DE. Built for long ferments: ciabatta, pizza, panettone. Additive-free; Violett is the line color code.

Hydration62.0%
62%
Ball count
Ball weight29 cm

Ingredients

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How the calculator uses this flour

  • Fermentation window. From this flour's recorded window, the dough peaks after about 18 h at 22°C, inside a 12–24 h window. In the fridge at 4°C, it holds 24–72 h.
  • Hydration range. From its specs, Pandough estimates 62–72% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.

Organic Type 0 ciabatta flour from Drax Mühle (Rechtmehring, Bavaria). Mill shop publishes W 340-360 and about 14% protein (pack ~13.9 g/100 g). Italian gluten-rich wheat, milled in DE. Built for long ferments: ciabatta, pizza, panettone. Additive-free; Violett is the line color code.

Drax Mühle Bio Ciabattamehl Type 0 "Violett" fermentation range

The catalog window for Drax Mühle Bio Ciabattamehl Type 0 "Violett" is 24–72 hours at 4°C (39°F). Pandough estimates yeast and timing from that window plus your hydration, salt, yeast type, and the temperatures the dough actually sees.

Fermentation time also depends on dough temperature, yeast amount, hydration, and the split between warm and cold proofing.

pizza, type-0, german, organic, high-protein, long-rise, ciabatta, artisan, bavarian, strong

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Bio Ciabattamehl Type 0 "Violett" vs La 8 Plus (Speciali con Germe)

La 8 Plus (Speciali con Germe)
La 8 Plus (Speciali con Germe)
Strength
Very Strong · W 350Very Strong · W 350
P/L
—0.60
Protein
14%14.1%+0.1%
Hydration
——
Maturation
12-24h 22°C—