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.
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.
The recommended hydration range for Limabacka Kvarn Vetemjöl Special is 56–63%. A practical starting point is 60%.
Hydration should match your oven temperature. Lower heat means a longer bake, so the dough needs more water to avoid drying out.
As a medium flour, Limabacka Kvarn Vetemjöl Special is best suited to high-temperature pizza baking at the lower part of its range, around 56–60% hydration.
As a medium flour, Limabacka Kvarn Vetemjöl Special is suited to fermentation at 22°C (72°F). Its room-temperature window is 3–10 hours, with the best structure around 6 hours.
A 24-hour cold fermentation for Limabacka Kvarn Vetemjöl Special develops a richer flavor while preserving dough structure and an airy rim. Keep the dough around 4°C (39°F), then warm it for about 2–3 hours before baking.
At 48 hours, this medium flour is beyond its recommended 10–36-hour cold window. The gluten network will weaken and the dough can become very prone to tearing.
At 72 hours, this medium flour is beyond its recommended 10–36-hour cold window. The gluten network will weaken and the dough can become very prone to tearing.
For hydration, Limabacka Kvarn Vetemjöl Special is listed at 56–63%, compared with Kungsörnen Vetemjöl Special at 58–65%.
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