Stadtmühle Waldenbuch Weizendunst

Medium

Stadtmühle Waldenbuch Weizendunst is a coarse wheat flour, finer than semolina, for crisp pizza and flatbread bases as well as pasta and Spätzle. It contains 10% 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 10% 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 Weizendunst fermentation range

The catalog window for Stadtmühle Waldenbuch Weizendunst 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.