Hofbräuhaus Kunstmühle Dinkelmehl Vollkorn Oberkulmer Rotkorn Öko
Germany
Stoneground organic wholegrain spelt flour made from Oberkulmer Rotkorn. It includes the germ and is milled to order. Protein: 12.66%.
Contains: spelt (wholemeal)
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%.
Stoneground organic wholegrain spelt flour made from Oberkulmer Rotkorn. It includes the germ and is milled to order. Protein: 12.66%.
Bakes with this flour
Loading...
Dinkelmehl Vollkorn Oberkulmer Rotkorn Öko vs Bio Dinkelmehl Type 1050
Strength
——Protein
12.66%12.1%-0.6%Hydration
——Maturation
——Dinkelmehl Vollkorn Oberkulmer Rotkorn Öko vs Bio Dinkelmehl Type 1050
Dinkelmehl Vollkorn Oberkulmer Rotkorn Öko | ||
|---|---|---|
Strength | — | — |
Protein | 12.66% | 12.1%-0.6% |
Hydration | — | — |
Maturation | — | — |