Wheat flour made entirely from the Yumechikara variety grown in Hokkaido. For English muffins and bagels, on its own or in flour blends. The manufacturer lists 13.3% crude protein and 0.47% ash without specifying the moisture basis.
Contains: wheat
Wheat flour made entirely from the Yumechikara variety grown in Hokkaido. For English muffins and bagels, on its own or in flour blends. The manufacturer lists 13.3% crude protein and 0.47% ash without specifying the moisture basis.
The catalog window for Ebetsu Flour Milling ゆめちから100% (Ebetsu Yumechikara) is 0–48 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, extra-strong, hokkaido, domestic-wheat, yumechikara, bread, pizza
Ash Content | 0.47% |
ゆめちから100% (Ebetsu Yumechikara) | ||
|---|---|---|
Strength | Strong | Strong |
Protein | 13.3% | 12.2%-1.1% |
Hydration | — | — |
Maturation | 4.5-14.5h 22°C | 4-12.5h 22°C-1h |
