Rösselmühle Weizenperle Glatt Type 480
A fine wheat flour of Austrian type 480, used in the mill's burger-roll and campfire-bread recipes.
How the calculator uses this flour
- Fermentation window. The calculator expects the dough to peak after about 7.5 h at 22°C, inside a 4–12 h window. In the fridge at 4°C, it holds up to 37 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 fine wheat flour of Austrian type 480, used in the mill's burger-roll and campfire-bread recipes.
Bakes with this flour
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Weizenperle Glatt Type 480 vs 3 Malts & Sunflower Organic Brown Flour (705)
Strength
—StrongProtein
11%12%+1.0%Hydration
——Maturation
——Weizenperle Glatt Type 480 vs 3 Malts & Sunflower Organic Brown Flour (705)
Weizenperle Glatt Type 480 | ||
|---|---|---|
Strength | — | Strong |
Protein | 11% | 12%+1.0% |
Hydration | — | — |
Maturation | — | — |