Ruggeri Farina di Segale
Rye flour for bread and crackers, or to add rye flavour to pizza and focaccia doughs.
Contains: rye
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 for bread and crackers, or to add rye flavour to pizza and focaccia doughs.
Bakes with this flour
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Farina di Segale vs Almaverde Bio Segale Integrale
Strength
——Protein
8.3%12%+3.7%Hydration
——Maturation
——Farina di Segale vs Almaverde Bio Segale Integrale
Farina di Segale | ||
|---|---|---|
Strength | — | — |
Protein | 8.3% | 12%+3.7% |
Hydration | — | — |
Maturation | — | — |