Haruyutaka 100% Strong Flour
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%.
Community Ratings
No community bakes yet
Bake with this flour and share your results!
Comments
0No comments yet. Be the first to share your bake.
Got an amazing bake?
Share your recipe on a pizza/baking community and get 3 months of PRO free.
Best For
Pizza Classica
Technical Specifications
Ash Content | 0.46% |
Ebetsu Flour Milling Haruyutaka 100% Strong Flour 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