Hofbräuhaus Kunstmühle Emmermehl Vollkorn Öko
Germany
Stoneground organic wholegrain emmer flour, milled to order. The mill recommends a loaf tin for yeasted bread because the dough has limited strength. Protein: 12.4%.
Contains: emmer (wholemeal)
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 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 emmer flour, milled to order. The mill recommends a loaf tin for yeasted bread because the dough has limited strength. Protein: 12.4%.
Bakes with this flour
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Emmermehl Vollkorn Öko vs Bio Manitoba Mehl hell
Strength
—Very StrongProtein
12.4%14.5%+2.1%Hydration
——Maturation
—8-24h 22°CEmmermehl Vollkorn Öko vs Bio Manitoba Mehl hell
Emmermehl Vollkorn Öko | ||
|---|---|---|
Strength | — | Very Strong |
Protein | 12.4% | 14.5%+2.1% |
Hydration | — | — |
Maturation | — | 8-24h 22°C |