Küchenmeister Roggenvollkornmehl
Whole rye flour with 9% protein for bread and rolls. It retains the bran and germ of the rye grain.
Contains: rye (wholemeal)
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%.
Whole rye flour with 9% protein for bread and rolls. It retains the bran and germ of the rye grain.
Bakes with this flour
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Küchenmeister Roggenvollkornmehl vs Almaverde Bio Segale Integrale
Strength
——Protein
9%12%+3.0%Hydration
——Maturation
——Küchenmeister Roggenvollkornmehl vs Almaverde Bio Segale Integrale
Küchenmeister Roggenvollkornmehl | ||
|---|---|---|
Strength | — | — |
Protein | 9% | 12%+3.0% |
Hydration | — | — |
Maturation | — | — |