Küchenmeister Ciabatta Brotbackmischung
Strong
Dry bread mix with 12% protein. It contains wheat flour, dried wheat pre-dough made from naturally fermented wheat flour, iodised salt, dry yeast, dextrose, malted barley flour, barley and rye malt extract, and ascorbic acid as a flour treatment agent. Add water and olive oil to prepare the dough.
Contains: wheat, active yeast, salt, sugar, 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 12% protein, the dough peaks after about 7 h at 22°C, inside a 3.5–11 h window. In the fridge at 4°C, it holds up to 33 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%.
Dry bread mix with 12% protein. It contains wheat flour, dried wheat pre-dough made from naturally fermented wheat flour, iodised salt, dry yeast, dextrose, malted barley flour, barley and rye malt extract, and ascorbic acid as a flour treatment agent. Add water and olive oil to prepare the dough.
Bakes with this flour
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Küchenmeister Ciabatta Brotbackmischung vs 3 Malts & Sunflower Organic Brown Flour (705)
Strength
StrongStrongProtein
12%12%Hydration
——Maturation
——Küchenmeister Ciabatta Brotbackmischung vs 3 Malts & Sunflower Organic Brown Flour (705)
Küchenmeister Ciabatta Brotbackmischung | ||
|---|---|---|
Strength | Strong | Strong |
Protein | 12% | 12% |
Hydration | — | — |
Maturation | — | — |