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Bio Dinkel-Pizzamehl "Speciale" Type 00

Drax Mühle Bio Dinkel-Pizzamehl "Speciale" Type 00

StrongFlag of DEGermany

Organic spelt pizza flour milled to Type 00 fineness at Drax Mühle, Bavaria. Pure Oberkulmer Rotkorn UrDinkel, no modern wheat crosses. About 13% protein; no mill W published. Spelt gluten is fragile - knead gently. Mill suggests cold fermentation around 15-30 h at 4-6°C. Nutty crumb.

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 8 h at 22°C, inside a 6–12 h window. In the fridge at 4°C, it holds 15–30 h.
  • Hydration range. From its specs, Pandough estimates 60–68% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.

Organic spelt pizza flour milled to Type 00 fineness at Drax Mühle, Bavaria. Pure Oberkulmer Rotkorn UrDinkel, no modern wheat crosses. About 13% protein; no mill W published. Spelt gluten is fragile - knead gently. Mill suggests cold fermentation around 15-30 h at 4-6°C. Nutty crumb.

Drax Mühle Bio Dinkel-Pizzamehl "Speciale" Type 00 fermentation range

The catalog window for Drax Mühle Bio Dinkel-Pizzamehl "Speciale" Type 00 is 15–30 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-00, german, organic, spelt, artisan, UrDinkel, ancient-grain, bavarian

Bakes with this flour

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Bio Dinkel-Pizzamehl "Speciale" Type 00 vs Bio-Pizzamehl Tipo 00

Bio-Pizzamehl Tipo 00
Bio-Pizzamehl Tipo 00
Strength
StrongStrong
Protein
13%12%-1.0%
Hydration
——
Maturation
6-12h 22°C—