Limabacka Kvarn Dinkel Siktat Mjöl
Sweden
Stoneground and sifted organic spelt flour from Swedish-grown grain, for bread and other yeasted doughs. Protein: 10.9%.
Contains: spelt
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 and sifted organic spelt flour from Swedish-grown grain, for bread and other yeasted doughs. Protein: 10.9%.
Bakes with this flour
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Dinkel Siktat Mjöl vs Dinkel fullkornsmjöl
Strength
——Protein
10.9%13%+2.1%Hydration
——Maturation
——Dinkel Siktat Mjöl vs Dinkel fullkornsmjöl
Dinkel Siktat Mjöl | ||
|---|---|---|
Strength | — | — |
Protein | 10.9% | 13%+2.1% |
Hydration | — | — |
Maturation | — | — |