Küchenmeister Dinkelvollkornbrot Brotbackmischung
Dry bread mix with 13% protein. It contains 80% whole spelt flour, 9% whole rye flour, dried spelt sourdough made from naturally fermented spelt flour and spelt bran, iodised salt made from salt and potassium iodate, cane sugar, dry yeast and ascorbic acid as a flour treatment agent. Add water to prepare the dough.
Contains: spelt (wholemeal) 80%, rye (wholemeal) 9%, spelt, spelt (bran), 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. The calculator expects the dough to peak after about 5 h at 22°C, inside a 2.5–8 h window. In the fridge at 4°C, it holds up to 18 h.
- 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%.
Dry bread mix with 13% protein. It contains 80% whole spelt flour, 9% whole rye flour, dried spelt sourdough made from naturally fermented spelt flour and spelt bran, iodised salt made from salt and potassium iodate, cane sugar, dry yeast and ascorbic acid as a flour treatment agent. Add water to prepare the dough.
Bakes with this flour
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Küchenmeister Dinkelvollkornbrot Brotbackmischung vs Almaverde Bio Farro
Strength
——Protein
13%13%Hydration
——Maturation
——Küchenmeister Dinkelvollkornbrot Brotbackmischung vs Almaverde Bio Farro
Küchenmeister Dinkelvollkornbrot Brotbackmischung | ||
|---|---|---|
Strength | — | — |
Protein | 13% | 13% |
Hydration | — | — |
Maturation | — | — |