Matthews Cotswold Flour Regenerative Churchill Strong White
Strong
Wheat flour for bread doughs. Fortified with calcium carbonate, iron, niacin and thiamine, plus folic acid.
Contains: wheat, other ingredients
How the calculator uses this flour
- Fermentation window. With 12.8% protein, the dough peaks after about 8.5 h at 22°C, inside a 4.5–14 h window. In the fridge at 4°C, it holds up to 45 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%.
Wheat flour for bread doughs. Fortified with calcium carbonate, iron, niacin and thiamine, plus folic acid.
Bakes with this flour
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Regenerative Churchill Strong White vs 3 Malts & Sunflower Organic Brown Flour (705)
Strength
StrongStrongProtein
12.8%12%-0.8%Hydration
——Maturation
——Regenerative Churchill Strong White vs 3 Malts & Sunflower Organic Brown Flour (705)
Regenerative Churchill Strong White | ||
|---|---|---|
Strength | Strong | Strong |
Protein | 12.8% | 12%-0.8% |
Hydration | — | — |
Maturation | — | — |