Drax MühleBio Manitoba Mehl hell
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.
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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