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Spezialmehl für Dinkel-Pizza

Frießinger Mühle Spezialmehl für Dinkel-Pizza

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Spelt pizza blend from Frießinger Mühle: spelt flour, spelt bran, and dried spelt sourdough. About 12% protein; no mill W. Darker, nutty crumb. Spelt gluten is fragile - knead gently. Wheat-free spelt product, still contains gluten.

Contains: spelt, spelt (bran)

Hydration62.0%
62%
Ball count
Ball weight29 cm

Ingredients

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How the calculator uses this flour

  • Fermentation window. From this flour's recorded window, the dough peaks after about 7.5 h at 22°C, inside a 4–12 h window. In the fridge at 4°C, it holds 12–24 h.
  • 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%.

Spelt pizza blend from Frießinger Mühle: spelt flour, spelt bran, and dried spelt sourdough. About 12% protein; no mill W. Darker, nutty crumb. Spelt gluten is fragile - knead gently. Wheat-free spelt product, still contains gluten.

Frießinger Mühle Spezialmehl für Dinkel-Pizza fermentation range

The catalog window for Frießinger Mühle Spezialmehl für Dinkel-Pizza is 12–24 hours at 4°C (39°F). Pandough estimates yeast and timing from that window plus your hydration, salt, yeast type, and the temperatures the dough actually sees.

Fermentation time also depends on dough temperature, yeast amount, hydration, and the split between warm and cold proofing.

pizza, spelt, dinkel, german, sourdough, artisan, wheat-free, neapolitan

Bakes with this flour

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Spezialmehl für Dinkel-Pizza vs Bio Dinkelmehl Type 1050

Bio Dinkelmehl Type 1050
Bio Dinkelmehl Type 1050
Strength
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Protein
12%12.1%+0.1%
Hydration
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Maturation
3.8-12.1h 22°C—