Haberfellner Mühle Backfein Weizenmehl Type 700
Refined wheat flour for yeast-raised bread and rolls. Austrian type 700. Protein: 12.3%.
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 58–66% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–66%.
Refined wheat flour for yeast-raised bread and rolls. Austrian type 700. Protein: 12.3%.
Bakes with this flour
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Backfein Weizenmehl Type 700 vs 3 Malts & Sunflower Organic Brown Flour (705)
Strength
—StrongProtein
12.3%12%-0.3%Hydration
——Maturation
——Backfein Weizenmehl Type 700 vs 3 Malts & Sunflower Organic Brown Flour (705)
Backfein Weizenmehl Type 700 | ||
|---|---|---|
Strength | — | Strong |
Protein | 12.3% | 12%-0.3% |
Hydration | — | — |
Maturation | — | — |