Fini's Feinstes Weizenvollkornmehl
Wholegrain wheat flour from Austria’s Marchfeld, with 13% protein. It retains the bran, germ and endosperm for bread and rolls with a fuller wheat flavour. Allow extra hydration time and adjust water to the dough.
Contains: wheat (wholemeal)
How the calculator uses this flour
- Fermentation window. The calculator expects the dough to peak after about 7.5 h at 22°C, inside a 4–12 h window. In the fridge at 4°C, it holds up to 37 h.
- Hydration range. From its specs, Pandough estimates 60–68% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Wholegrain wheat flour from Austria’s Marchfeld, with 13% protein. It retains the bran, germ and endosperm for bread and rolls with a fuller wheat flavour. Allow extra hydration time and adjust water to the dough.
Bakes with this flour
Loading...