Hofbräuhaus Kunstmühle Weizenmehl T 65
StrongGermany
Wheat flour made from regional soft wheat, for baguettes, country bread and enriched doughs. Protein: 13%.
Contains: wheat T65
How the calculator uses this flour
- Fermentation window. With 13% protein, the dough peaks after about 8 h at 22°C, inside a 4–13 h window. In the fridge at 4°C, it holds up to 43 h.
- Hydration range. From its specs, Pandough estimates 60–68% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Wheat flour made from regional soft wheat, for baguettes, country bread and enriched doughs. Protein: 13%.
Bakes with this flour
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Weizenmehl T 65 vs Bio Manitoba Mehl hell
Strength
StrongVery StrongProtein
13%14.5%+1.5%Hydration
——Maturation
—8-24h 22°CWeizenmehl T 65 vs Bio Manitoba Mehl hell
Weizenmehl T 65 | ||
|---|---|---|
Strength | Strong | Very Strong |
Protein | 13% | 14.5%+1.5% |
Hydration | — | — |
Maturation | — | 8-24h 22°C |