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.
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.
The catalog window for Saltå Kvarn Ölandsvetemjöl is 10–36 hours at 4°C (39°F). Pandough estimates yeast and timing from that window plus your hydration, salt, yeast type, and the temperatures the dough actually sees.
Fermentation time also depends on dough temperature, yeast amount, hydration, and the split between warm and cold proofing.
swedish, organic, krav, heritage, landrace, olandsvete, stone-milled, weak-gluten, bread
Ölandsvetemjöl | ||
|---|---|---|
Strength | Very Strong | Strong |
Protein | 15% | 13%-2.0% |
Hydration | — | — |
Maturation | 3-10h 22°C | — |
