Melvit Mąka Żytnia Razowa Typ 2000
Wholegrain rye flour, type 2000, milled from the entire rye kernel for wholemeal bread. Protein: 8%.
Contains: rye 2000 (wholemeal)
How the calculator uses this flour
- Fermentation window. The calculator expects the dough to peak after about 2 h at 22°C, inside a 1.5–3.5 h window. Its window is too short for a long fridge retard.
- Hydration range. From its specs, Pandough estimates 55–62% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 60–62%.
Wholegrain rye flour, type 2000, milled from the entire rye kernel for wholemeal bread. Protein: 8%.
Bakes with this flour
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Mąka Żytnia Razowa Typ 2000 vs Almaverde Bio Segale Integrale
Strength
——Protein
8%12%+4.0%Hydration
——Maturation
——Mąka Żytnia Razowa Typ 2000 vs Almaverde Bio Segale Integrale
Mąka Żytnia Razowa Typ 2000 | ||
|---|---|---|
Strength | — | — |
Protein | 8% | 12%+4.0% |
Hydration | — | — |
Maturation | — | — |