Vetemjöl Special
Limabacka Kvarn
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.
Optimal hydration: 56% – 63%
Select a flour with W strength data for personalized hydration guidance.
Optimal fermentation: 3-10 hoursat 22°C
TestedRoom temp (~22°C): 3-10h bulk, best around 6h. Comfortable everyday window; avoid over-proofing. Hydration 56-63%.
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Limabacka Kvarn Vetemjöl Special is 11.4% protein and a recommended hydration range of 56–63%. 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. It ferments best over 3–10 hours at room temp (22°C). Room temp (~22°C): 3-10h bulk, best around 6h. Comfortable everyday window; avoid over-proofing. Hydration 56-63%.