Fini's Feinstes Roggenvollkornmehl
Wholegrain rye flour from Austria’s Waldviertel, with 8.6% protein. Suitable for rye bread and mixed-grain loaves. It brings a fuller grain flavour and needs time to absorb water; use a recipe designed for rye or wholegrain flour.
Contains: rye (wholemeal)
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%.
Wholegrain rye flour from Austria’s Waldviertel, with 8.6% protein. Suitable for rye bread and mixed-grain loaves. It brings a fuller grain flavour and needs time to absorb water; use a recipe designed for rye or wholegrain flour.
Bakes with this flour
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Roggenvollkornmehl vs Almaverde Bio Segale Integrale
Strength
——Protein
8.6%12%+3.4%Hydration
——Maturation
——Roggenvollkornmehl vs Almaverde Bio Segale Integrale
Roggenvollkornmehl | ||
|---|---|---|
Strength | — | — |
Protein | 8.6% | 12%+3.4% |
Hydration | — | — |
Maturation | — | — |