Limabacka Kvarn Svedjeråg Fullkorn
Sweden
Organic wholegrain flour from Swedish-grown Svedjeråg, a heritage rye. Use it in rye bread and sourdough blends. Protein: 10.1%.
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%.
Organic wholegrain flour from Swedish-grown Svedjeråg, a heritage rye. Use it in rye bread and sourdough blends. Protein: 10.1%.
Bakes with this flour
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Svedjeråg Fullkorn vs Eko Grovmalt Rågmjöl
Strength
——Protein
10.1%7.7%-2.4%Hydration
——Maturation
——Svedjeråg Fullkorn vs Eko Grovmalt Rågmjöl
Svedjeråg Fullkorn | ||
|---|---|---|
Strength | — | — |
Protein | 10.1% | 7.7%-2.4% |
Hydration | — | — |
Maturation | — | — |