Stadtmühle Waldenbuch Dinkel-Ruchmehl Type 1100

Stadtmühle Waldenbuch Dinkel-Ruchmehl Type 1100 is a spelt flour for bread and rolls. Mix gently and avoid prolonged kneading. It contains 17.7% 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. The calculator expects the dough to peak after about 5 h at 22°C, inside a 2.5–8 h window. In the fridge at 4°C, it holds up to 18 h.
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%.

Stadtmühle Waldenbuch Dinkel-Ruchmehl Type 1100 is a spelt flour for bread and rolls. Mix gently and avoid prolonged kneading. It contains 17.7% protein. The mill publishes no W strength.

Stadtmühle Waldenbuch Dinkel-Ruchmehl Type 1100 fermentation range

The catalog window for Stadtmühle Waldenbuch Dinkel-Ruchmehl Type 1100 is 0–18 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.