Gut Hardegg Pizzamehl W700
StrongAustria
Estate-grown wheat from the northern Weinviertel, milled at the Kittel mill in Lower Austria. Notably high in gluten protein for an Austrian W700, which is what makes it work for pizza as well as strudel and yeasted pastry.
How the calculator uses this flour
- Fermentation window. With 12.3% 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%.
Estate-grown wheat from the northern Weinviertel, milled at the Kittel mill in Lower Austria. Notably high in gluten protein for an Austrian W700, which is what makes it work for pizza as well as strudel and yeasted pastry.
Bakes with this flour
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Pizzamehl W700 vs Basia Poznańska
Strength
StrongMediumProtein
12.3%10.6%-1.7%Hydration
——Maturation
——Pizzamehl W700 vs Basia Poznańska
Pizzamehl W700 | ||
|---|---|---|
Strength | Strong | Medium |
Protein | 12.3% | 10.6%-1.7% |
Hydration | — | — |
Maturation | — | — |