Küchenmeister Roggenmehl Type 1150
Rye flour, type 1150, with 8.5% protein for bread and rolls, used alone or blended with wheat flour.
Contains: rye 1150
How the calculator uses this flour
- Fermentation window. The calculator expects the dough to peak after about 2 h at 22°C, inside a 1.5–3.5 h window. Its window is too short for a long fridge retard.
- 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%.
Rye flour, type 1150, with 8.5% protein for bread and rolls, used alone or blended with wheat flour.
Bakes with this flour
Loading...
Küchenmeister Roggenmehl Type 1150 vs Almaverde Bio Segale Integrale
Strength
——Protein
8.5%12%+3.5%Hydration
——Maturation
——Küchenmeister Roggenmehl Type 1150 vs Almaverde Bio Segale Integrale
Küchenmeister Roggenmehl Type 1150 | ||
|---|---|---|
Strength | — | — |
Protein | 8.5% | 12%+3.5% |
Hydration | — | — |
Maturation | — | — |