Gut Hardegg Weizenmehl glatt W700
StrongAustria
The standard smooth white wheat flour of the estate, from northern Weinviertel grain. The Austrian everyday flour for bread, buns and cooking.
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%.
The standard smooth white wheat flour of the estate, from northern Weinviertel grain. The Austrian everyday flour for bread, buns and cooking.
Bakes with this flour
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Weizenmehl glatt W700 vs Basia Poznańska
Strength
StrongMediumProtein
12.3%10.6%-1.7%Hydration
——Maturation
——Weizenmehl glatt W700 vs Basia Poznańska
Weizenmehl glatt W700 | ||
|---|---|---|
Strength | Strong | Medium |
Protein | 12.3% | 10.6%-1.7% |
Hydration | — | — |
Maturation | — | — |