Sweden's standard supermarket strong wheat flour, ~12% protein, with added malted barley flour and ascorbic acid (E300). Fine for everyday bread, buns and home pizza at 58-65% hydration and short-to-medium ferments. As a Nordic wheat blend it is weaker and lower in falling number than Italian pizza wheat - it browns fast and won't hold a long cold proof, so keep ferments tighter and watch the bake at high oven temps.
Sweden's standard supermarket strong wheat flour, ~12% protein, with added malted barley flour and ascorbic acid (E300). Fine for everyday bread, buns and home pizza at 58-65% hydration and short-to-medium ferments. As a Nordic wheat blend it is weaker and lower in falling number than Italian pizza wheat - it browns fast and won't hold a long cold proof, so keep ferments tighter and watch the bake at high oven temps.
The catalog window for Kungsörnen Vetemjöl Special is 0–34 hours at 4°C (39°F). Pandough estimates yeast and timing from that window plus your hydration, salt, yeast type, and the temperatures the dough actually sees.
Fermentation time also depends on dough temperature, yeast amount, hydration, and the split between warm and cold proofing.
Vetemjöl Special | ||
|---|---|---|
Strength | Strong | Strong |
Protein | 12% | 13%+1.0% |
Hydration | — | — |
Maturation | 3.8-12.1h 22°C | 4.4-14.3h 22°C+1h |
