Limabacka Kvarn Grahamsmjöl
Sweden
Stoneground organic wholegrain wheat flour from Swedish-grown grain. The entire grain, including bran and germ, is milled for coarse wholemeal bread. Protein: 10.7%.
Contains: wheat (wholemeal)
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 57–64% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 62–64%.
Stoneground organic wholegrain wheat flour from Swedish-grown grain. The entire grain, including bran and germ, is milled for coarse wholemeal bread. Protein: 10.7%.
Bakes with this flour
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Grahamsmjöl vs Eko Grahamsmjöl
Grahamsmjöl | ||
|---|---|---|
Strength | — | — |
Protein | 10.7% | 11%+0.3% |
Hydration | — | — |
Maturation | — | — |