Francine Farine pour Pain de campagne
Medium
Wheat and rye bread-flour blend with 10.3% protein. It contains deactivated dried rye and wheat sourdough, added wheat gluten, ascorbic acid and enzymes. The sourdough provides flavour; add yeast separately to raise the dough.
Contains: wheat, rye, dried sourdough, wheat gluten, ascorbic acid, enzymes
How the calculator uses this flour
- Fermentation window. With 10.3% protein, the dough peaks after about 5 h at 22°C, inside a 2.5–8.5 h window. In the fridge at 4°C, it holds up to 19 h.
- Hydration range. From its specs, Pandough estimates 56–63% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 61–63%.
Wheat and rye bread-flour blend with 10.3% protein. It contains deactivated dried rye and wheat sourdough, added wheat gluten, ascorbic acid and enzymes. The sourdough provides flavour; add yeast separately to raise the dough.
Bakes with this flour
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Farine pour Pain de campagne vs 3 Malts & Sunflower Organic Brown Flour (705)
Strength
MediumStrongProtein
10.3%12%+1.7%Hydration
——Maturation
——Farine pour Pain de campagne vs 3 Malts & Sunflower Organic Brown Flour (705)
Farine pour Pain de campagne | ||
|---|---|---|
Strength | Medium | Strong |
Protein | 10.3% | 12%+1.7% |
Hydration | — | — |
Maturation | — | — |