Limabacka Kvarn Grovt Rågmjöl
Sweden
Coarsely stoneground organic wholegrain rye flour from Swedish-grown grain, for full-flavoured rye breads. Protein: 9.9%.
Contains: rye (wholemeal)
How the calculator uses this flour
- Fermentation window. The calculator expects the dough to peak after about 2 h at 22°C, inside a 1.5–3.5 h window. Its window is too short for a long fridge retard.
- 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%.
Coarsely stoneground organic wholegrain rye flour from Swedish-grown grain, for full-flavoured rye breads. Protein: 9.9%.
Bakes with this flour
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Grovt Rågmjöl vs Eko Grovmalt Rågmjöl
Strength
——Protein
9.9%7.7%-2.2%Hydration
——Maturation
——Grovt Rågmjöl vs Eko Grovmalt Rågmjöl
Grovt Rågmjöl | ||
|---|---|---|
Strength | — | — |
Protein | 9.9% | 7.7%-2.2% |
Hydration | — | — |
Maturation | — | — |