What hydration is recommended for Drax Mühle Bio Manitoba Mehl hell?

The recommended hydration range for Drax Mühle Bio Manitoba Mehl hell is 65–75%. Higher hydration doughs produce a lighter, more open crumb but require more handling skill.

How long should Drax Mühle Bio Manitoba Mehl hell ferment?

Drax Mühle Bio Manitoba Mehl hell has a recommended fermentation window of 8–24 hours (room temperature) at 22°C. Stay within this range to avoid over-fermentation, which can cause the dough to lose structure.

What is the protein content of Drax Mühle Bio Manitoba Mehl hell?

Drax Mühle Bio Manitoba Mehl hell contains 14.5% protein. This high protein content develops a strong gluten network, ideal for long fermentation and chewy pizza crust.

OtherVery StrongGermany

Bio Manitoba Mehl hell

Name: Bio Manitoba Mehl hell
Brand: Drax Mühle

Drax Mühle

High-gluten Manitoba flour from Drax Mühle, their most premium (and most expensive) offering. Made from wheat grown in Canada and Lombardy, Italy. "Extra backstark" (extra strong baking) indicates very high protein and gluten content. Ideal for long-fermentation baked goods including baguette, ciabatta, focaccia, Hefekuchen, and Christstollen. Works as a blending flour to boost weaker doughs for pizza — mix 20-30% with a standard 00 for added strength. Organic and completely additive-free. Not typically used pure for pizza due to excessive gluten strength.

W Strength

~380W

estimated

Protein

14.5%

Hydration

65-75%

Optimal hydration

Optimal hydration: 65% – 75%

45%55%65%75%85%95%

65%Min

75%Max

Select a flour with W strength data for personalized hydration guidance.

Optimal fermentation: 8-24 hoursat 22°C

Tested

4h12h24h36h48h60h72h

8hMin

24hMax

Warm fermentation 8-24h with 0.1-0.2% yeast. Best used as a blending flour (20-30%) to strengthen weaker doughs. Solo at room temp it needs aggressive hydration (68%+) and extended time to develop properly. Great for enriched doughs — baguette, ciabatta, focaccia, Hefekuchen, Christstollen.

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Best For

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Drax Mühle Bio Manitoba Mehl hell is 14.5% protein and a recommended hydration range of 65–75%. High-gluten Manitoba flour from Drax Mühle, their most premium (and most expensive) offering. Made from wheat grown in Canada and Lombardy, Italy. "Extra backstark" (extra strong baking) indicates very high protein and gluten content. Ideal for long-fermentation baked goods including baguette, ciabatta, focaccia, Hefekuchen, and Christstollen. Works as a blending flour to boost weaker doughs for pizza — mix 20-30% with a standard 00 for added strength. Organic and completely additive-free. Not typically used pure for pizza due to excessive gluten strength. It ferments best over 8–24 hours at room temp (22°C). Warm fermentation 8-24h with 0.1-0.2% yeast. Best used as a blending flour (20-30%) to strengthen weaker doughs. Solo at room temp it needs aggressive hydration (68%+) and extended time to develop properly. Great for enriched doughs — baguette, ciabatta, focaccia, Hefekuchen, Christstollen.

manitoba, german, organic, high-protein, blending, long-rise, ciabatta, enriched-dough, bavarian, strong, premium