Pandough
Gelbweizen – Ruchmehl Type 1200

Stadtmühle Waldenbuch Gelbweizen – Ruchmehl Type 1200

Medium

Stadtmühle Waldenbuch Gelbweizen – Ruchmehl Type 1200 is a Type 1200 Ruchmehl made from yellow wheat. It adds yellow wheat flour to darker bread blends. It contains 9.8% protein. The mill publishes no W strength.

Hydration62.0%
62%
Ball count
Ball weight29 cm

Ingredients

0/4
Customize this recipe

How the calculator uses this flour

  • Fermentation window. With 9.8% protein, the dough peaks after about 5 h at 22°C, inside a 2.5–8.5 h window. In the fridge at 4°C, it holds up to 6.5 h.
  • Hydration range. From its specs, Pandough estimates 56–63% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 61–63%.

Stadtmühle Waldenbuch Gelbweizen – Ruchmehl Type 1200 is a Type 1200 Ruchmehl made from yellow wheat. It adds yellow wheat flour to darker bread blends. It contains 9.8% protein. The mill publishes no W strength.

Stadtmühle Waldenbuch Gelbweizen – Ruchmehl Type 1200 fermentation range

The catalog window for Stadtmühle Waldenbuch Gelbweizen – Ruchmehl Type 1200 is 0–7 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 Gelbweizen – Ruchmehl Type 1200

stadtmuehle-waldenbuch, bread

Bakes with this flour

Loading...

Gelbweizen – Ruchmehl Type 1200 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
9.8%12%+2.2%
Hydration
——
Maturation
2.6-8.3h 22°C3.8-12.1h 22°C+2h