Küchenmeister Roggenmischbrot Brotbackmischung
Dry bread mix with 12% protein. It contains 47% rye flour, 45% wheat flour, dried rye sourdough made from naturally fermented rye flour, iodised salt, dry yeast, dextrose, malted barley flour, malic acid as an acidifier, barley and rye malt extract, and ascorbic acid as a flour treatment agent. Add water to prepare the dough.
Contains: rye 47%, wheat 45%, 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 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%.
Dry bread mix with 12% protein. It contains 47% rye flour, 45% wheat flour, dried rye sourdough made from naturally fermented rye flour, iodised salt, dry yeast, dextrose, malted barley flour, malic acid as an acidifier, barley and rye malt extract, and ascorbic acid as a flour treatment agent. Add water to prepare the dough.
Bakes with this flour
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Küchenmeister Roggenmischbrot Brotbackmischung vs Almaverde Bio Segale Integrale
Strength
——Protein
12%12%Hydration
——Maturation
——Küchenmeister Roggenmischbrot Brotbackmischung vs Almaverde Bio Segale Integrale
Küchenmeister Roggenmischbrot Brotbackmischung | ||
|---|---|---|
Strength | — | — |
Protein | 12% | 12% |
Hydration | — | — |
Maturation | — | — |