Stadtmühle Waldenbuch Bio RoggenvollkornschrotStadtmühle Waldenbuch Bio Roggenvollkornschrot

How the calculator uses this flour

• Fermentation window. The calculator expects the dough to peak after about 2 h at 22°C, inside a 1.5–3.5 h window. Its window is too short for a long fridge retard.
• Hydration range. From its specs, Pandough estimates 55–62% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 60–62%.