Gut Hardegg Universalmehl
MediumAustria
A 1:1 blend of smooth and coarse (glatt and griffig) wheat flour from the northern Weinviertel. Built to cover most household baking rather than to excel at any one thing.
How the calculator uses this flour
- Fermentation window. With 10.6% protein, the dough peaks after about 5.5 h at 22°C, inside a 3–9 h window. In the fridge at 4°C, it holds up to 22 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%.
A 1:1 blend of smooth and coarse (glatt and griffig) wheat flour from the northern Weinviertel. Built to cover most household baking rather than to excel at any one thing.
Bakes with this flour
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Universalmehl vs Basia Poznańska
Strength
MediumMediumProtein
10.6%10.6%Hydration
——Maturation
——Universalmehl vs Basia Poznańska
Universalmehl | ||
|---|---|---|
Strength | Medium | Medium |
Protein | 10.6% | 10.6% |
Hydration | — | — |
Maturation | — | — |