Spielberger Kartoffelbrotmehl
Germany
A blend of type 812 biodynamic wheat flour and 7% organic potato fibre for potato bread.
Contains: wheat 812 93%, other ingredients 7%
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 58–66% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–66%.
A blend of type 812 biodynamic wheat flour and 7% organic potato fibre for potato bread.
Bakes with this flour
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Kartoffelbrotmehl vs Bauernbrotmehl Type 812
Strength
——Protein
12.3%13.5%+1.2%Hydration
——Maturation
——Kartoffelbrotmehl vs Bauernbrotmehl Type 812
Kartoffelbrotmehl | ||
|---|---|---|
Strength | — | — |
Protein | 12.3% | 13.5%+1.2% |
Hydration | — | — |
Maturation | — | — |