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Urdinkel-Vollkornmehl, Urkorn Dinkelmehlvollkornmehl

Stadtmühle Waldenbuch Urdinkel-Vollkornmehl, Urkorn Dinkelmehlvollkornmehl

Stadtmühle Waldenbuch Urdinkel-Vollkornmehl, Urkorn Dinkelmehlvollkornmehl is a wholemeal spelt flour for bread and rolls. Mix gently and avoid prolonged kneading. It contains 11.2% 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 Urdinkel-Vollkornmehl, Urkorn Dinkelmehlvollkornmehl is a wholemeal spelt flour for bread and rolls. Mix gently and avoid prolonged kneading. It contains 11.2% protein. The mill publishes no W strength.

Stadtmühle Waldenbuch Urdinkel-Vollkornmehl, Urkorn Dinkelmehlvollkornmehl fermentation range

The catalog window for Stadtmühle Waldenbuch Urdinkel-Vollkornmehl, Urkorn Dinkelmehlvollkornmehl 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.

Formulas for Stadtmühle Waldenbuch Urdinkel-Vollkornmehl, Urkorn Dinkelmehlvollkornmehl

stadtmuehle-waldenbuch, bread, wholemeal, spelt

Bakes with this flour

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Urdinkel-Vollkornmehl, Urkorn Dinkelmehlvollkornmehl vs Almaverde Bio Farro

Almaverde Bio Farro
Almaverde Bio Farro
Strength
——
Protein
11.2%13%+1.8%
Hydration
——
Maturation
2.5-8.1h 22°C2.5-8.1h 22°C