Nisshin Welna Wheat & Bake Haruyokoi
Medium
A refined Japanese wheat flour for bread and rolls. The maker describes the loaves as soft and moist.
How the calculator uses this flour
- Fermentation window. With 11.2% protein, the dough peaks after about 6 h at 22°C, inside a 3–9.5 h window. In the fridge at 4°C, it holds up to 25 h.
- Hydration range. From its specs, Pandough estimates 58–65% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 63–65%.
A refined Japanese wheat flour for bread and rolls. The maker describes the loaves as soft and moist.
Bakes with this flour
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Wheat & Bake Haruyokoi vs 3 Malts & Sunflower Organic Brown Flour (705)
Strength
MediumStrongProtein
11.2%12%+0.8%Hydration
——Maturation
——Wheat & Bake Haruyokoi vs 3 Malts & Sunflower Organic Brown Flour (705)
Wheat & Bake Haruyokoi | ||
|---|---|---|
Strength | Medium | Strong |
Protein | 11.2% | 12%+0.8% |
Hydration | — | — |
Maturation | — | — |