Hofbräuhaus Kunstmühle Roggenmehl Vollkorn Champagner Bioland
Germany
Organic wholegrain flour made from Champagner rye grown in Munich. Use it for rye bread with suitable dough acidity. Protein: 9.5%.
Contains: rye (wholemeal)
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%.
Organic wholegrain flour made from Champagner rye grown in Munich. Use it for rye bread with suitable dough acidity. Protein: 9.5%.
Bakes with this flour
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Roggenmehl Vollkorn Champagner Bioland vs Bio Roggenmehl Type 1370
Strength
——Protein
9.5%8.9%-0.6%Hydration
——Maturation
——Roggenmehl Vollkorn Champagner Bioland vs Bio Roggenmehl Type 1370
Roggenmehl Vollkorn Champagner Bioland | ||
|---|---|---|
Strength | — | — |
Protein | 9.5% | 8.9%-0.6% |
Hydration | — | — |
Maturation | — | — |