Limabacka Kvarn Vetemjöl Special Stenmalet
StrongSweden
Stoneground organic wheat flour from Swedish-grown grain. The coarsest portion is sifted out after milling (about 10%), leaving more of the grain in the flour for bread doughs. Protein: 12.6%.
How the calculator uses this flour
- Fermentation window. With 12.6% protein, the dough peaks after about 8 h at 22°C, inside a 4–13 h window. In the fridge at 4°C, it holds up to 43 h.
- Hydration range. From its specs, Pandough estimates 59–67% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–67%.
Stoneground organic wheat flour from Swedish-grown grain. The coarsest portion is sifted out after milling (about 10%), leaving more of the grain in the flour for bread doughs. Protein: 12.6%.
Bakes with this flour
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Vetemjöl Special Stenmalet vs Dala lantvete ljust mjöl
Strength
StrongStrongProtein
12.6%13%+0.4%Hydration
——Maturation
——Vetemjöl Special Stenmalet vs Dala lantvete ljust mjöl
Vetemjöl Special Stenmalet | ||
|---|---|---|
Strength | Strong | Strong |
Protein | 12.6% | 13%+0.4% |
Hydration | — | — |
Maturation | — | — |