Matthews Cotswold Flour Regenerative Cotswold Eight Grain
Strong
Wheat flour with malted wheat flakes and flour, rye and oat flakes, added wheat gluten, maize grits, linseed, millet and sunflower seeds. The wheat flour is fortified with calcium carbonate, iron, niacin, folic acid and thiamine.
Contains: wheat, wheat, rye, oat, corn, other grain, other ingredients, wheat gluten, seeds
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 with malted wheat flakes and flour, rye and oat flakes, added wheat gluten, maize grits, linseed, millet and sunflower seeds. The wheat flour is fortified with calcium carbonate, iron, niacin, folic acid and thiamine.
Bakes with this flour
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Regenerative Cotswold Eight Grain vs 3 Malts & Sunflower Organic Brown Flour (705)
Strength
StrongStrongProtein
12.8%12%-0.8%Hydration
——Maturation
——Regenerative Cotswold Eight Grain vs 3 Malts & Sunflower Organic Brown Flour (705)
Regenerative Cotswold Eight Grain | ||
|---|---|---|
Strength | Strong | Strong |
Protein | 12.8% | 12%-0.8% |
Hydration | — | — |
Maturation | — | — |