Matthews Cotswold Flour Wychwood Oat Blend
Strong
Fortified white wheat flour blended with jumbo oat flakes and pinhead oatmeal. The wheat flour contains calcium carbonate, iron, niacin (B3) and thiamine (B1).
Contains: wheat, oat, 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 white wheat flour blended with jumbo oat flakes and pinhead oatmeal. The wheat flour contains calcium carbonate, iron, niacin (B3) and thiamine (B1).
Bakes with this flour
Loading...
Wychwood Oat Blend vs 3 Malts & Sunflower Organic Brown Flour (705)
Strength
StrongStrongProtein
12.5%12%-0.5%Hydration
——Maturation
——Wychwood Oat Blend vs 3 Malts & Sunflower Organic Brown Flour (705)
Wychwood Oat Blend | ||
|---|---|---|
Strength | Strong | Strong |
Protein | 12.5% | 12%-0.5% |
Hydration | — | — |
Maturation | — | — |