Limabacka Kvarn Oblandad Rågsikt
Sweden
Stoneground organic rye flour with about one tenth of the coarsest material sifted out. It contains rye only and is recommended for Swedish kavring and rye loaves. Protein: 7.6%.
Contains: rye
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%.
Stoneground organic rye flour with about one tenth of the coarsest material sifted out. It contains rye only and is recommended for Swedish kavring and rye loaves. Protein: 7.6%.
Bakes with this flour
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Oblandad Rågsikt vs Eko Grovmalt Rågmjöl
Strength
——Protein
7.6%7.7%+0.1%Hydration
——Maturation
——Oblandad Rågsikt vs Eko Grovmalt Rågmjöl
Oblandad Rågsikt | ||
|---|---|---|
Strength | — | — |
Protein | 7.6% | 7.7%+0.1% |
Hydration | — | — |
Maturation | — | — |