Matthews Cotswold Flour Malted Cotswold Rye Flour
Medium
Fortified white wheat flour blended with dark rye flour, malted barley and malted rye flakes. The wheat flour contains calcium carbonate, iron, niacin (B3) and thiamine (B1).
Contains: wheat, rye, barley, other ingredients
How the calculator uses this flour
- Fermentation window. With 10.5% protein, the dough peaks after about 5.5 h at 22°C, inside a 3–9 h window. In the fridge at 4°C, it holds up to 22 h.
- Hydration range. From its specs, Pandough estimates 56–64% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 62–64%.
Fortified white wheat flour blended with dark rye flour, malted barley and malted rye flakes. The wheat flour contains calcium carbonate, iron, niacin (B3) and thiamine (B1).
Bakes with this flour
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Malted Cotswold Rye Flour vs 3 Malts & Sunflower Organic Brown Flour (705)
Strength
MediumStrongProtein
10.5%12%+1.5%Hydration
——Maturation
——Malted Cotswold Rye Flour vs 3 Malts & Sunflower Organic Brown Flour (705)
Malted Cotswold Rye Flour | ||
|---|---|---|
Strength | Medium | Strong |
Protein | 10.5% | 12%+1.5% |
Hydration | — | — |
Maturation | — | — |