Drax Mühle Roggenmehl Vollkorn
Germany
Drax wholemeal rye flour for bread baking. It contains 9.5% protein.
Contains: rye (wholemeal)
How the calculator uses this flour
- Fermentation window. The calculator expects the dough to peak after about 2 h at 22°C, inside a 1.5–3.5 h window. Its window is too short for a long fridge retard.
- Hydration range. From its specs, Pandough estimates 55–62% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 60–62%.
Drax wholemeal rye flour for bread baking. It contains 9.5% protein.
Bakes with this flour
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Roggenmehl Vollkorn vs Roggen-Vollkornmehl
Strength
——Protein
9.5%9%-0.5%Hydration
——Maturation
——Roggenmehl Vollkorn vs Roggen-Vollkornmehl
Roggenmehl Vollkorn | ||
|---|---|---|
Strength | — | — |
Protein | 9.5% | 9%-0.5% |
Hydration | — | — |
Maturation | — | — |