Hofbräuhaus Kunstmühle Roggenmehl Type 1370
Germany
Rye flour for dark rye bread and mixed loaves. Use it in a suitably acidified rye dough. Protein: 8.91%.
Contains: rye 1370
How the calculator uses this flour
- Fermentation window. The calculator expects the dough to peak after about 2 h at 22°C, inside a 1.5–3.5 h window. Its window is too short for a long fridge retard.
- 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%.
Rye flour for dark rye bread and mixed loaves. Use it in a suitably acidified rye dough. Protein: 8.91%.
Bakes with this flour
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Roggenmehl Type 1370 vs Bio Roggenmehl Type 1370
Strength
——Protein
8.91%8.9%-0.0%Hydration
——Maturation
——Roggenmehl Type 1370 vs Bio Roggenmehl Type 1370
Roggenmehl Type 1370 | ||
|---|---|---|
Strength | — | — |
Protein | 8.91% | 8.9%-0.0% |
Hydration | — | — |
Maturation | — | — |