Francine Farine pour Brioche maison
Strong
Wheat flour blend for brioche, with added wheat gluten, natural flavouring and ascorbic acid. Protein: 12.6%. The blend contains no yeast; add yeast and the recipe's milk, eggs, butter and sugar separately.
Contains: wheat, wheat gluten, other ingredients, ascorbic acid
How the calculator uses this flour
- Fermentation window. With 12.6% protein, the dough peaks after about 8 h at 22°C, inside a 4–13 h window. In the fridge at 4°C, it holds up to 39 h.
- Hydration range. From its specs, Pandough estimates 59–67% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–67%.
Wheat flour blend for brioche, with added wheat gluten, natural flavouring and ascorbic acid. Protein: 12.6%. The blend contains no yeast; add yeast and the recipe's milk, eggs, butter and sugar separately.
Bakes with this flour
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Farine pour Brioche maison vs 3 Malts & Sunflower Organic Brown Flour (705)
Strength
StrongStrongProtein
12.6%12%-0.6%Hydration
——Maturation
——Farine pour Brioche maison vs 3 Malts & Sunflower Organic Brown Flour (705)
Farine pour Brioche maison | ||
|---|---|---|
Strength | Strong | Strong |
Protein | 12.6% | 12%-0.6% |
Hydration | — | — |
Maturation | — | — |