Küchenmeister Brot mit Kürbiskernen Brotbackmischung
Strong
Dry bread mix with 13% protein. It contains 69% wheat flour, 18% rye flour, 5% pumpkin seeds, dried rye sourdough made from fermented rye flour, iodised salt, dry yeast, malted barley and wheat flour, raw cane sugar, malic acid as an acidifier, and calcium carbonate and ascorbic acid as flour treatment agents. Add water to prepare the dough.
Contains: wheat 69%, rye 18%, active yeast, salt, sugar, seeds 5%, ascorbic acid, other ingredients
This mix already contains its leavening
No yeast is added. Follow the instructions on the package for amounts and rise times.
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%.
Dry bread mix with 13% protein. It contains 69% wheat flour, 18% rye flour, 5% pumpkin seeds, dried rye sourdough made from fermented rye flour, iodised salt, dry yeast, malted barley and wheat flour, raw cane sugar, malic acid as an acidifier, and calcium carbonate and ascorbic acid as flour treatment agents. Add water to prepare the dough.
Bakes with this flour
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Küchenmeister Brot mit Kürbiskernen Brotbackmischung vs 3 Malts & Sunflower Organic Brown Flour (705)
Strength
StrongStrongProtein
13%12%-1.0%Hydration
——Maturation
——Küchenmeister Brot mit Kürbiskernen Brotbackmischung vs 3 Malts & Sunflower Organic Brown Flour (705)
Küchenmeister Brot mit Kürbiskernen Brotbackmischung | ||
|---|---|---|
Strength | Strong | Strong |
Protein | 13% | 12%-1.0% |
Hydration | — | — |
Maturation | — | — |