Spielberger Bauernbrot Backmischung
A wholegrain bread mix with 73% wholegrain wheat flour, 24% wholegrain rye flour, sea salt and rye sourdough extract. Spielberger's recipe calls for added yeast, water and fruit vinegar.
Contains: wheat (wholemeal) 73%, rye (wholemeal) 24%, salt, other ingredients
This mix already contains salt
When you bake with it, the calculator counts it and lists only what you add to the mix.
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 58–65% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 63–65%.
A wholegrain bread mix with 73% wholegrain wheat flour, 24% wholegrain rye flour, sea salt and rye sourdough extract. Spielberger's recipe calls for added yeast, water and fruit vinegar.
Bakes with this flour
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