Első Pesti Malom Teljes kiőrlésű rozsliszt RL190

Első Pesti Malom RL190 is a wholemeal rye flour for bread, sold in a 1 kg bag. It has 9.3% protein. The mill suggests blending it with wheat flour for a less dense loaf and publishes no W strength.

Contains: rye RL190 (wholemeal)

Hydration62.0%

62%

Ball count

Ball weight29 cm

Ingredients

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How the calculator uses this flour

Fermentation window. The calculator expects the dough to peak after about 2 h at 22°C, inside a 1.5–3.5 h window. Its window is too short for a long fridge retard.
Hydration range. From its specs, Pandough estimates 55–62% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 60–62%.

Első Pesti Malom RL190 is a wholemeal rye flour for bread, sold in a 1 kg bag. It has 9.3% protein. The mill suggests blending it with wheat flour for a less dense loaf and publishes no W strength.

Első Pesti Malom Teljes kiőrlésű rozsliszt RL190 fermentation range

The catalog window for Első Pesti Malom Teljes kiőrlésű rozsliszt RL190 is 1.4–3.3 hours at 22°C (72°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.