Stadtmühle Waldenbuch Roggenvollkornschrot

Stadtmühle Waldenbuch Roggenvollkornschrot is a coarse wholegrain rye meal for dark rye and wholegrain breads. Allow the coarse particles time to hydrate. It contains 9% 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 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 Roggenvollkornschrot fermentation range

The catalog window for Stadtmühle Waldenbuch Roggenvollkornschrot 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.