Stadtmühle Waldenbuch Weizenmehl Type 405

Medium

Stadtmühle Waldenbuch Weizenmehl Type 405 is a fine white wheat flour for rolls and everyday baking, including cakes and pastries. It contains 10% 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 10% protein, the dough peaks after about 5.5 h at 22°C, inside a 3–9 h window. In the fridge at 4°C, it holds up to 9.5 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 Weizenmehl Type 405 is a fine white wheat flour for rolls and everyday baking, including cakes and pastries. It contains 10% protein. The mill publishes no W strength.

Stadtmühle Waldenbuch Weizenmehl Type 405 fermentation range

The catalog window for Stadtmühle Waldenbuch Weizenmehl Type 405 is 0–9 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.