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.
Contains: wheat
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.
The catalog window for Ebetsu Flour Milling 春よ恋100% (Ebetsu Haruyutaka) is 12–48 hours at 4°C (39°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.
japanese, strong-flour, hokkaido, domestic-wheat, haruyutaka, bread
Ash Content | 0.46% |
春よ恋100% (Ebetsu Haruyutaka) | ||
|---|---|---|
Strength | Medium | Strong |
Protein | 11.5% | 12.2%+0.7% |
Hydration | — | — |
Maturation | 2-6h 22°C | — |
