Stadtmühle Waldenbuch Dinkel Vollkornschrot

Stadtmühle Waldenbuch Dinkel Vollkornschrot is a coarse wholegrain spelt meal for bread. Allow the coarse particles time to hydrate. It contains 11.2% protein. The mill publishes no W strength.

Hydration62.0%

62%

Ball count

Ball weight29 cm

Ingredients

0/4

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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 Vollkornschrot is a coarse wholegrain spelt meal for bread. Allow the coarse particles time to hydrate. It contains 11.2% protein. The mill publishes no W strength.

Stadtmühle Waldenbuch Dinkel Vollkornschrot fermentation range

The catalog window for Stadtmühle Waldenbuch Dinkel Vollkornschrot 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.