ゆめちから100% (Ebetsu Yumechikara)
Ebetsu Flour Milling
Single-variety Yumechikara extra-strong flour — Hokkaido's first super-strong wheat, ~13.3% protein, 0.50% ash. Very high gluten and water absorption for fluffy, voluminous bread; takes 68-78% hydration and longer ferments. Often blended down with weaker domestic wheat or whole grains to temper its strength. Use neat for maximum rise, or as the strength component of a blend. 100% Hokkaido wheat.
Optimal hydration: 68% – 78%
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. Very tolerant — the strong gluten stays put even at the long end. Hydration 68-78%.
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Technical Specifications
Ash Content | 0.5% |
Ebetsu Flour Milling ゆめちから100% (Ebetsu Yumechikara) is 13.3% protein and a recommended hydration range of 68–78%. Single-variety Yumechikara extra-strong flour — Hokkaido's first super-strong wheat, ~13.3% protein, 0.50% ash. Very high gluten and water absorption for fluffy, voluminous bread; takes 68-78% hydration and longer ferments. Often blended down with weaker domestic wheat or whole grains to temper its strength. Use neat for maximum rise, or as the strength component of a blend. 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. Very tolerant — the strong gluten stays put even at the long end. Hydration 68-78%.
japanese, strong-flour, extra-strong, hokkaido, domestic-wheat, yumechikara, bread, pizza