Küchenmeister Weißbrot Brotbackmischung
Strong
Dry bread mix with 12% protein. It contains wheat flour, iodised salt, dry yeast, dextrose, sugar, emulsifier E481, barley and rye malt extract, and ascorbic acid as a flour treatment agent. Add water to prepare the dough.
Contains: wheat, 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. With 12% protein, the dough peaks after about 7 h at 22°C, inside a 3.5–11 h window. In the fridge at 4°C, it holds up to 33 h.
- Hydration range. From its specs, Pandough estimates 58–65% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 63–65%.
Dry bread mix with 12% protein. It contains wheat flour, iodised salt, dry yeast, dextrose, sugar, emulsifier E481, 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 Weißbrot Brotbackmischung vs 3 Malts & Sunflower Organic Brown Flour (705)
Strength
StrongStrongProtein
12%12%Hydration
——Maturation
——Küchenmeister Weißbrot Brotbackmischung vs 3 Malts & Sunflower Organic Brown Flour (705)
Küchenmeister Weißbrot Brotbackmischung | ||
|---|---|---|
Strength | Strong | Strong |
Protein | 12% | 12% |
Hydration | — | — |
Maturation | — | — |