Hofbräuhaus Kunstmühle Weizenmehl Vollkorn Graf Törring II Bioland
Germany
Stoneground organic wholegrain wheat flour made from Graf Törring II, a traditional variety grown in Munich. It retains the bran and germ for wholegrain bread and rolls. Protein: 11.41%.
Contains: wheat (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 58–65% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 63–65%.
Stoneground organic wholegrain wheat flour made from Graf Törring II, a traditional variety grown in Munich. It retains the bran and germ for wholegrain bread and rolls. Protein: 11.41%.
Bakes with this flour
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Weizenmehl Vollkorn Graf Törring II Bioland vs Weizen-Vollkornmehl
Strength
——Protein
11.41%11.4%-0.0%Hydration
——Maturation
——Weizenmehl Vollkorn Graf Törring II Bioland vs Weizen-Vollkornmehl
Weizenmehl Vollkorn Graf Törring II Bioland | ||
|---|---|---|
Strength | — | — |
Protein | 11.41% | 11.4%-0.0% |
Hydration | — | — |
Maturation | — | — |