Saltå Kvarn Ölandsvetemjöl Fullkorn
Sweden
A stone-milled organic wholemeal Öland wheat flour for sourdough bread and pizza, with 0.1% barley malt flour.
Contains: wheat (wholemeal), barley, other ingredients 0.1%
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 63–72% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
A stone-milled organic wholemeal Öland wheat flour for sourdough bread and pizza, with 0.1% barley malt flour.
Bakes with this flour
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Ölandsvetemjöl Fullkorn vs Eko Grahamsmjöl
Strength
——Protein
14%11%-3.0%Hydration
——Maturation
——Ölandsvetemjöl Fullkorn vs Eko Grahamsmjöl
Ölandsvetemjöl Fullkorn | ||
|---|---|---|
Strength | — | — |
Protein | 14% | 11%-3.0% |
Hydration | — | — |
Maturation | — | — |