Saltå Kvarn Rågmjöl
Sweden
A stone-milled organic wholemeal rye flour for sourdough bread, with barley malt flour.
Contains: rye (wholemeal), other ingredients
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%.
A stone-milled organic wholemeal rye flour for sourdough bread, with barley malt flour.
Bakes with this flour
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Rågmjöl vs Eko Grovmalt Rågmjöl
Strength
——Protein
9.2%7.7%-1.5%Hydration
——Maturation
——Rågmjöl vs Eko Grovmalt Rågmjöl
Rågmjöl | ||
|---|---|---|
Strength | — | — |
Protein | 9.2% | 7.7%-1.5% |
Hydration | — | — |
Maturation | — | — |