Fini's Feinstes Lebkuchenmehl
Rye and wheat flour blend with 10% protein, made from Austrian grain. The rye flour is Type R960 and the wheat flour is Type W700. Suitable for bread and rolls as well as gingerbread; the bag contains flour rather than a sweetened baking mix.
Contains: rye R960, wheat W700
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%.
Rye and wheat flour blend with 10% protein, made from Austrian grain. The rye flour is Type R960 and the wheat flour is Type W700. Suitable for bread and rolls as well as gingerbread; the bag contains flour rather than a sweetened baking mix.
Bakes with this flour
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Lebkuchenmehl vs Almaverde Bio Segale Integrale
Strength
——Protein
10%12%+2.0%Hydration
——Maturation
——Lebkuchenmehl vs Almaverde Bio Segale Integrale
Lebkuchenmehl | ||
|---|---|---|
Strength | — | — |
Protein | 10% | 12%+2.0% |
Hydration | — | — |
Maturation | — | — |