Stadtmühle Waldenbuch Roggenmehl Type 610

Stadtmühle Waldenbuch Roggenmehl Type 610 is a rye flour for rye bread and mixed-flour loaves. It contains 8.9% 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. 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%.

Stadtmühle Waldenbuch Roggenmehl Type 610 is a rye flour for rye bread and mixed-flour loaves. It contains 8.9% protein. The mill publishes no W strength.

Stadtmühle Waldenbuch Roggenmehl Type 610 fermentation range

The catalog window for Stadtmühle Waldenbuch Roggenmehl Type 610 is 1.4–3.3 hours at 22°C (72°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.