Moulins de Versailles Pain de Seigle

Name: Moulins de Versailles Pain de Seigle
Brand: Moulins de Versailles

Rye flour T130 60%, wheat flour, wheat gluten, fine salt, roasted malted barley flour, concentrated acerola juice, alpha-amylase, cellulase, transglutaminase and xylanase.

Contains: rye T130 60%, wheat, barley, wheat gluten, salt, other ingredients, enzymes

This mix already contains salt

When you bake with it, the calculator counts it and lists only what you add to the mix.

Incomplete composition data

The label doesn't tell us everything about this flour: whether the malt is active. After a bake we'll ask what your bag says.

Hydration62.0%

62%

Ball count

Ball weight29 cm

Ingredients

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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%.

Rye flour T130 60%, wheat flour, wheat gluten, fine salt, roasted malted barley flour, concentrated acerola juice, alpha-amylase, cellulase, transglutaminase and xylanase.