Ölandsvetemjöl
Saltå Kvarn
Stone-ground KRAV-organic flour from Öland heritage landrace wheat. The 15% label protein is misleading — the gluten is weak and inextensible, so dough slumps and large free-standing loaves spread. Treat it as a flavour flour: use partially (20-40%) in a blend, or bake in tins / at lower hydration (58-65%). Nutty, distinctive taste; not a structure flour and not suited to long high-hydration ferments on its own.
Optimal hydration: 58% – 65%
Select a flour with W strength data for personalized hydration guidance.
Optimal fermentation: 3-10 hoursat 22°C
OfficialRoom temp (~22°C): 3-10h bulk, best around 6h. Keep it short — past this window the dough slackens. Hydration 58-65%.
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Saltå Kvarn Ölandsvetemjöl is 15% protein and a recommended hydration range of 58–65%. Stone-ground KRAV-organic flour from Öland heritage landrace wheat. The 15% label protein is misleading — the gluten is weak and inextensible, so dough slumps and large free-standing loaves spread. Treat it as a flavour flour: use partially (20-40%) in a blend, or bake in tins / at lower hydration (58-65%). Nutty, distinctive taste; not a structure flour and not suited to long high-hydration ferments on its own. It ferments best over 3–10 hours at room temp (22°C). Room temp (~22°C): 3-10h bulk, best around 6h. Keep it short — past this window the dough slackens. Hydration 58-65%.
swedish, organic, krav, heritage, landrace, olandsvete, stone-milled, weak-gluten, bread