春よ恋100% (Ebetsu Haruyutaka)
Ebetsu Flour Milling
Single-variety Haruyutaka strong flour (100% of the Hokkaido spring wheat), ~11.5% protein, 0.46% ash. Strong elasticity, good colour and the deep, sweet flavour Haruyutaka is known for. Moderate strength — 65-72% hydration, short-to-medium ferments; lean on it for flavour-driven shokupan and hearth breads. 100% Hokkaido wheat.
Optimal hydration: 65% – 72%
Select a flour with W strength data for personalized hydration guidance.
Optimal fermentation: 2-6 hoursat 22°C
TestedRoom temp (~22°C): 2-6h bulk, best around 4h. Comfortable everyday window; avoid over-proofing. Hydration 65-72%.
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Best For
Pizza Classica
Technical Specifications
Ash Content | 0.46% |
Ebetsu Flour Milling 春よ恋100% (Ebetsu Haruyutaka) is 11.5% protein and a recommended hydration range of 65–72%. Single-variety Haruyutaka strong flour (100% of the Hokkaido spring wheat), ~11.5% protein, 0.46% ash. Strong elasticity, good colour and the deep, sweet flavour Haruyutaka is known for. Moderate strength — 65-72% hydration, short-to-medium ferments; lean on it for flavour-driven shokupan and hearth breads. 100% Hokkaido wheat. It ferments best over 2–6 hours at room temp (22°C). Room temp (~22°C): 2-6h bulk, best around 4h. Comfortable everyday window; avoid over-proofing. Hydration 65-72%.
japanese, strong-flour, hokkaido, domestic-wheat, haruyutaka, bread