Limabacka Kvarn Dinkel Fullkornsmjöl
Sweden
Stoneground organic wholegrain spelt flour from Swedish-grown grain. Limabacka recommends it for bread and pizza. Protein: 11.9%.
Contains: spelt (wholemeal)
How the calculator uses this flour
- Fermentation window. The calculator expects the dough to peak after about 5 h at 22°C, inside a 2.5–8 h window. In the fridge at 4°C, it holds up to 18 h.
- 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%.
Stoneground organic wholegrain spelt flour from Swedish-grown grain. Limabacka recommends it for bread and pizza. Protein: 11.9%.
Bakes with this flour
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Dinkel Fullkornsmjöl vs Dinkel fullkornsmjöl
Strength
——Protein
11.9%13%+1.1%Hydration
——Maturation
——Dinkel Fullkornsmjöl vs Dinkel fullkornsmjöl
Dinkel Fullkornsmjöl | ||
|---|---|---|
Strength | — | — |
Protein | 11.9% | 13%+1.1% |
Hydration | — | — |
Maturation | — | — |