Matthews Cotswold Flour Cotswold Crunch Flour
Strong
Fortified wheat flour blended with malted wheat flakes, wheat bran, wholemeal wheat flour, malted barley and dark rye flour. The wheat flour contains calcium carbonate, iron, niacin (B3) and thiamine (B1).
Contains: wheat, wheat (bran), wheat (wholemeal), wheat, rye, barley, other ingredients
How the calculator uses this flour
- Fermentation window. With 12.5% 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 42 h.
- Hydration range. From its specs, Pandough estimates 59–66% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–66%.
Fortified wheat flour blended with malted wheat flakes, wheat bran, wholemeal wheat flour, malted barley and dark rye flour. The wheat flour contains calcium carbonate, iron, niacin (B3) and thiamine (B1).
Bakes with this flour
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Cotswold Crunch Flour vs 3 Malts & Sunflower Organic Brown Flour (705)
Strength
StrongStrongProtein
12.5%12%-0.5%Hydration
——Maturation
——Cotswold Crunch Flour vs 3 Malts & Sunflower Organic Brown Flour (705)
Cotswold Crunch Flour | ||
|---|---|---|
Strength | Strong | Strong |
Protein | 12.5% | 12%-0.5% |
Hydration | — | — |
Maturation | — | — |