Grand Moulins de Paris Campaillette aux 2 blés - préparation pour baguette spéciale
Durum and soft wheat baguette mix. Ingredients: durum wheat flour, wheat flour, pregelatinised durum wheat flour, wheat gluten, deactivated dry yeast, malted wheat flour, flour treatment agent (ascorbic acid, E300). Durum wheat flour and pregelatinised durum wheat flour together: 70%; soft wheat flour: 29.5%.
Contains: durum wheat 70%, wheat 29.5%, wheat gluten, inactive yeast, ascorbic acid, other ingredients
How the calculator uses this flour
- Fermentation window. The calculator expects the dough to peak after about 7 h at 22°C, inside a 3.5–11 h window. In the fridge at 4°C, it holds up to 33 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%.
Durum and soft wheat baguette mix. Ingredients: durum wheat flour, wheat flour, pregelatinised durum wheat flour, wheat gluten, deactivated dry yeast, malted wheat flour, flour treatment agent (ascorbic acid, E300). Durum wheat flour and pregelatinised durum wheat flour together: 70%; soft wheat flour: 29.5%.
Bakes with this flour
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Campaillette aux 2 blés - préparation pour baguette spéciale vs Bio Cappelli Semola
Strength
——Protein
13.3%11.6%-1.7%Hydration
——Maturation
——Campaillette aux 2 blés - préparation pour baguette spéciale vs Bio Cappelli Semola
Campaillette aux 2 blés - préparation pour baguette spéciale | ||
|---|---|---|
Strength | — | — |
Protein | 13.3% | 11.6%-1.7% |
Hydration | — | — |
Maturation | — | — |