Foricher Les Moulins Seigle CRC T130
Rye flour, type T130, with 7.1% protein. Use it for rye bread or blend it with wheat flour for country bread.
Contains: rye T130
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 flour, type T130, with 7.1% protein. Use it for rye bread or blend it with wheat flour for country bread.
Bakes with this flour
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Seigle CRC T130 vs Almaverde Bio Segale Integrale
Strength
——Protein
7.1%12%+4.9%Hydration
——Maturation
——Seigle CRC T130 vs Almaverde Bio Segale Integrale
Seigle CRC T130 | ||
|---|---|---|
Strength | — | — |
Protein | 7.1% | 12%+4.9% |
Hydration | — | — |
Maturation | — | — |