Halland-milled sifted bread flour, ~11.4% protein, blending autumn and spring wheat for bake stability. On the softer/weaker end - best for pan loaves and everyday bread at 56-63% hydration, not for long high-hydration ferments. A stronger sibling (Vetemjöl Special Extra, ~11.9%) exists if you want more structure. As with most Swedish wheat, watch browning at high oven temps.
Contains: wheat
Halland-milled sifted bread flour, ~11.4% protein, blending autumn and spring wheat for bake stability. On the softer/weaker end - best for pan loaves and everyday bread at 56-63% hydration, not for long high-hydration ferments. A stronger sibling (Vetemjöl Special Extra, ~11.9%) exists if you want more structure. As with most Swedish wheat, watch browning at high oven temps.
The catalog window for Limabacka Kvarn Vetemjöl Special is 0–13 hours at 4°C (39°F). Pandough estimates yeast and timing from that window plus your hydration, salt, yeast type, and the temperatures the dough actually sees.
Fermentation time also depends on dough temperature, yeast amount, hydration, and the split between warm and cold proofing.
Vetemjöl Special | ||
|---|---|---|
Strength | Medium | Strong |
Protein | 11.4% | 13%+1.6% |
Hydration | — | — |
Maturation | 3.1-9.6h 22°C | 4.4-14.3h 22°C+3h |
