Hofbräuhaus Kunstmühle Dinkel Ruchmehl Öko
Germany
Organic spelt flour made from Oberkulmer Rotkorn, retaining some outer grain layers. Knead carefully and allow time for the bran to absorb water. Protein: 13.8%.
Contains: spelt Ruchmehl
How the calculator uses this flour
- Fermentation window. The calculator expects the dough to peak after about 5 h at 22°C, inside a 2.5–8 h window. In the fridge at 4°C, it holds up to 18 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%.
Organic spelt flour made from Oberkulmer Rotkorn, retaining some outer grain layers. Knead carefully and allow time for the bran to absorb water. Protein: 13.8%.
Bakes with this flour
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Dinkel Ruchmehl Öko vs Bio Dinkelmehl Type 1050
Strength
——Protein
13.8%12.1%-1.7%Hydration
——Maturation
——Dinkel Ruchmehl Öko vs Bio Dinkelmehl Type 1050
Dinkel Ruchmehl Öko | ||
|---|---|---|
Strength | — | — |
Protein | 13.8% | 12.1%-1.7% |
Hydration | — | — |
Maturation | — | — |