Grand Moulins de Paris Pain de seigle bavarois - mélange pour pain de seigle

Name: Grand Moulins de Paris Pain de seigle bavarois - mélange pour pain de seigle
Brand: Grand Moulins de Paris

Rye bread mix. Ingredients: rye flour (78%), wheat gluten, wheat flour, deactivated and dried rye sourdough, toasted barley malt, acidifier (citric acid, E330), emulsifier (E471), flour treatment agent (ascorbic acid, E300), enzymes (cellulase, xylanase).

Contains: wheat, rye 78%, barley, wheat gluten, dried sourdough, ascorbic acid, enzymes, other ingredients

Hydration62.0%

62%

Ball count

Ball weight29 cm

Ingredients

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How the calculator uses this flour

Fermentation window. The calculator expects the dough to peak after about 7.5 h at 22°C, inside a 4–12 h window. In the fridge at 4°C, it holds up to 37 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%.