Pandough
Baguettemehl | Farine de blé T65 | Baguette de tradition française

Stadtmühle Waldenbuch Baguettemehl | Farine de blé T65 | Baguette de tradition française

Medium

Stadtmühle Waldenbuch Baguettemehl | Farine de blé T65 | Baguette de tradition française is a T65 wheat flour for baguettes, ciabatta, focaccia and pizza. It contains 11.4% protein. The mill publishes no W strength.

Hydration62.0%
62%
Ball count
Ball weight29 cm

Ingredients

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How the calculator uses this flour

  • Fermentation window. With 11.4% protein, the dough peaks after about 6 h at 22°C, inside a 3–9.5 h window. In the fridge at 4°C, it holds up to 13 h.
  • Hydration range. From its specs, Pandough estimates 58–67% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–67%.

Stadtmühle Waldenbuch Baguettemehl | Farine de blé T65 | Baguette de tradition française is a T65 wheat flour for baguettes, ciabatta, focaccia and pizza. It contains 11.4% protein. The mill publishes no W strength.

Stadtmühle Waldenbuch Baguettemehl | Farine de blé T65 | Baguette de tradition française fermentation range

The catalog window for Stadtmühle Waldenbuch Baguettemehl | Farine de blé T65 | Baguette de tradition française is 0–13 hours at 4°C (39°F). Pandough estimates yeast and timing from that window plus your hydration, salt, yeast type, and the temperatures the dough actually sees.

Fermentation time also depends on dough temperature, yeast amount, hydration, and the split between warm and cold proofing.

Formulas for Stadtmühle Waldenbuch Baguettemehl | Farine de blé T65 | Baguette de tradition française

stadtmuehle-waldenbuch, bread, pizza

Bakes with this flour

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Baguettemehl | Farine de blé T65 | Baguette de tradition française vs 3 Malts & Sunflower Organic Brown Flour (705)

3 Malts & Sunflower Organic Brown Flour (705)
3 Malts & Sunflower Organic Brown Flour (705)
Strength
MediumStrong
Protein
11.4%12%+0.6%
Hydration
——
Maturation
3.1-9.6h 22°C3.8-12.1h 22°C+2h