Mon Fournil Préparation pour pain d’épeautre
Bread mix with 86% spelt flour and 9% rye flour. Salt and active dried baker’s yeast are already included. Protein: 12%.
Contains: spelt 86%, rye 9%, salt, active yeast, ascorbic acid, other ingredients
This mix already contains its leavening
No yeast is added. Follow the instructions on the package for amounts and rise times.
How the calculator uses this flour
- Fermentation window. The calculator expects the dough to peak after about 5 h at 22°C, inside a 2.5–8 h window. In the fridge at 4°C, it holds up to 18 h.
- 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%.
Bread mix with 86% spelt flour and 9% rye flour. Salt and active dried baker’s yeast are already included. Protein: 12%.
Bakes with this flour
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Préparation pour pain d’épeautre vs Almaverde Bio Farro
Strength
——Protein
12%13%+1.0%Hydration
——Maturation
——Préparation pour pain d’épeautre vs Almaverde Bio Farro
Préparation pour pain d’épeautre | ||
|---|---|---|
Strength | — | — |
Protein | 12% | 13%+1.0% |
Hydration | — | — |
Maturation | — | — |