Fini's Feinstes Roggenmehl
Type R 960 rye flour from Austria’s Waldviertel, with 7.9% protein. Suitable for rye bread, rolls and wheat-rye blends. Rye dough has a different structure from wheat dough; sourdough and a loaf tin suit many rye recipes.
Contains: rye R 960
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%.
Type R 960 rye flour from Austria’s Waldviertel, with 7.9% protein. Suitable for rye bread, rolls and wheat-rye blends. Rye dough has a different structure from wheat dough; sourdough and a loaf tin suit many rye recipes.
Bakes with this flour
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Roggenmehl vs Almaverde Bio Segale Integrale
Strength
——Protein
7.9%12%+4.1%Hydration
——Maturation
——Roggenmehl vs Almaverde Bio Segale Integrale
Roggenmehl | ||
|---|---|---|
Strength | — | — |
Protein | 7.9% | 12%+4.1% |
Hydration | — | — |
Maturation | — | — |