Küchenmeister Sonnenblumenbrot Brotbackmischung
Very Strong
Dry bread mix with 14% protein. It contains 61% wheat flour, 20% sunflower seeds, 12% rye flour, dried rye sourdough made from naturally fermented rye flour, iodised salt, dry yeast, dextrose, malted barley flour, barley and rye malt extract, malic acid as an acidifier, sodium acetate as an acidity regulator, and calcium phosphates and ascorbic acid as flour treatment agents. Add water to prepare the dough.
Contains: wheat 61%, rye 12%, active yeast, salt, sugar, seeds 20%, 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. With 14% protein, the dough peaks after about 11 h at 22°C, inside a 5.5–18 h window. In the fridge at 4°C, it holds 6–63 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 61% wheat flour, 20% sunflower seeds, 12% rye flour, dried rye sourdough made from naturally fermented rye flour, iodised salt, dry yeast, dextrose, malted barley flour, barley and rye malt extract, malic acid as an acidifier, sodium acetate as an acidity regulator, and calcium phosphates and ascorbic acid as flour treatment agents. Add water to prepare the dough.
Bakes with this flour
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Küchenmeister Sonnenblumenbrot Brotbackmischung vs 3 Malts & Sunflower Organic Brown Flour (705)
Strength
Very StrongStrongProtein
14%12%-2.0%Hydration
——Maturation
——Küchenmeister Sonnenblumenbrot Brotbackmischung vs 3 Malts & Sunflower Organic Brown Flour (705)
Küchenmeister Sonnenblumenbrot Brotbackmischung | ||
|---|---|---|
Strength | Very Strong | Strong |
Protein | 14% | 12%-2.0% |
Hydration | — | — |
Maturation | — | — |