Spielberger Weizenmehl Type 550
MediumGermany
A biodynamic type 550 wheat flour for rolls, yeasted bread and pizza.
How the calculator uses this flour
- Fermentation window. With 10.6% protein, the dough peaks after about 5.5 h at 22°C, inside a 3–9 h window. In the fridge at 4°C, it holds up to 23 h.
- Hydration range. From its specs, Pandough estimates 57–64% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 62–64%.
A biodynamic type 550 wheat flour for rolls, yeasted bread and pizza.
Bakes with this flour
Loading...
Weizenmehl Type 550 vs Bio Weizenmehl Type 550
Strength
MediumStrong · W 290Protein
10.6%12.1%+1.5%Hydration
——Maturation
——Weizenmehl Type 550 vs Bio Weizenmehl Type 550
Weizenmehl Type 550 | ||
|---|---|---|
Strength | Medium | Strong · W 290 |
Protein | 10.6% | 12.1%+1.5% |
Hydration | — | — |
Maturation | — | — |