Stadtmühle Waldenbuch Weizen – Ruchmehl Type 1100

Very Strong

Stadtmühle Waldenbuch Weizen – Ruchmehl Type 1100 is a wheat Ruchmehl for rustic bread, with either direct fermentation or an overnight cold rest. It contains 14.7% 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. With 14.7% protein, the dough peaks after about 12 h at 22°C, inside a 6.5–21 h window. In the fridge at 4°C, it holds 9.5–79 h.
Hydration range. From its specs, Pandough estimates 62–77% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.

Stadtmühle Waldenbuch Weizen – Ruchmehl Type 1100 fermentation range

The catalog window for Stadtmühle Waldenbuch Weizen – Ruchmehl Type 1100 is 9–79 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.