Molino Spadoni Almaverde Bio Segale Integrale
Stoneground organic wholemeal rye flour for bread, including traditional Valle d’Aosta bread. It contains 12% protein.
Contains: rye (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%.
Stoneground organic wholemeal rye flour for bread, including traditional Valle d’Aosta bread. It contains 12% protein.
Bakes with this flour
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Almaverde Bio Segale Integrale vs Basia Ekologiczna Żytnia Chlebowa Typ 2000
Strength
——Protein
12%7.8%-4.2%Hydration
——Maturation
——Almaverde Bio Segale Integrale vs Basia Ekologiczna Żytnia Chlebowa Typ 2000
Almaverde Bio Segale Integrale | ||
|---|---|---|
Strength | — | — |
Protein | 12% | 7.8%-4.2% |
Hydration | — | — |
Maturation | — | — |