Pandough
Bio Manitoba Mehl hell

Drax Mühle Bio Manitoba Mehl hell

Very StrongFlag of DEGermany

Organic Manitoba-style strong flour from Drax Mühle. About 14.5% protein; labeled Extra backstark. Canadian and Lombardy wheat per mill. No Chopin W on the product page. Used for long-ferment breads and as a 20-30% booster in weaker pizza doughs; rarely used pure for Neapolitan.

Hydration62.0%
62%
Ball count
Ball weight29 cm

Ingredients

0/4
Customize this recipe

How the calculator uses this flour

  • Fermentation window. From this flour's recorded window, the dough peaks after about 16 h at 22°C, inside a 8–24 h window. In the fridge at 4°C, it holds 18–92 h.
  • Hydration range. From its specs, Pandough estimates 63–72% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.

Organic Manitoba-style strong flour from Drax Mühle. About 14.5% protein; labeled Extra backstark. Canadian and Lombardy wheat per mill. No Chopin W on the product page. Used for long-ferment breads and as a 20-30% booster in weaker pizza doughs; rarely used pure for Neapolitan.

Drax Mühle Bio Manitoba Mehl hell fermentation range

The catalog window for Drax Mühle Bio Manitoba Mehl hell is 8–24 hours at 22°C (72°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.

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

Bakes with this flour

Loading...

Bio Manitoba Mehl hell vs Einkorn-Vollkornmehl

Einkorn-Vollkornmehl
Einkorn-Vollkornmehl
Strength
Very Strong—
Protein
14.5%12.4%-2.1%
Hydration
——
Maturation
8-24h 22°C—