Saltå Kvarn Rågsikt
Sweden
A blend of 60% sifted wheat flour and 40% sifted rye flour for bread, with barley malt flour.
Contains: wheat 60%, rye 40%, other ingredients
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 55–63% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 61–63%.
A blend of 60% sifted wheat flour and 40% sifted rye flour for bread, with barley malt flour.
Bakes with this flour
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Rågsikt vs Dala lantvete ljust mjöl
Strength
—StrongProtein
9.2%13%+3.8%Hydration
——Maturation
——Rågsikt vs Dala lantvete ljust mjöl
Rågsikt | ||
|---|---|---|
Strength | — | Strong |
Protein | 9.2% | 13%+3.8% |
Hydration | — | — |
Maturation | — | — |