Küchenmeister Power Brot Brotbackmischung
Dry bread mix with 14% protein. It contains 48% whole wheat flour, 14% sunflower seeds, 10% oat groats, 5% buckwheat flour, 5% millet, 5% rye flour, 2.3% sesame, iodised salt, 1.7% pumpkin seeds, 1.7% flaxseed, dried rye sourdough made from naturally fermented rye flour, dry yeast, fructose, barley and rye malt extract, malted wheat flour, malic acid as an acidifier, and ascorbic acid as a flour treatment agent. Add water to prepare the dough.
Contains: wheat (wholemeal) 48%, oat 10%, buckwheat 5%, other grain 5%, rye 5%, active yeast, salt, sugar, ascorbic acid, other ingredients, seeds 19.7%
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 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 63–72% 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 14% protein. It contains 48% whole wheat flour, 14% sunflower seeds, 10% oat groats, 5% buckwheat flour, 5% millet, 5% rye flour, 2.3% sesame, iodised salt, 1.7% pumpkin seeds, 1.7% flaxseed, dried rye sourdough made from naturally fermented rye flour, dry yeast, fructose, barley and rye malt extract, malted wheat flour, malic acid as an acidifier, and ascorbic acid as a flour treatment agent. Add water to prepare the dough.
Bakes with this flour
Loading...