Küchenmeister Vollkornbrot Brotbackmischung
Dry bread mix with 13% protein. It contains 80% whole wheat flour, 7% oat groats, 4% whole rye flour, dried rye sourdough made from naturally fermented rye flour, iodised salt, dry yeast, malted barley flour, barley and rye malt extract, sodium acetate as an acidity regulator, malic acid as an acidifier, dextrose, and calcium phosphates and ascorbic acid as flour treatment agents. Add water to prepare the dough.
Contains: wheat (wholemeal) 80%, oat 7%, rye (wholemeal) 4%, 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 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 60–68% 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 13% protein. It contains 80% whole wheat flour, 7% oat groats, 4% whole rye flour, dried rye sourdough made from naturally fermented rye flour, iodised salt, dry yeast, malted barley flour, barley and rye malt extract, sodium acetate as an acidity regulator, malic acid as an acidifier, dextrose, and calcium phosphates and ascorbic acid as flour treatment agents. Add water to prepare the dough.
Bakes with this flour
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