Stadtmühle Waldenbuch Weizenmehl Type 550

Strong

Stadtmühle Waldenbuch Weizenmehl Type 550 is a white wheat flour for bread, rolls and pizza. It contains 11.6% 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 11.6% protein, the dough peaks after about 6.5 h at 22°C, inside a 3.5–11 h window. In the fridge at 4°C, it holds up to 21 h.
Hydration range. From its specs, Pandough estimates 58–69% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.

Stadtmühle Waldenbuch Weizenmehl Type 550 is a white wheat flour for bread, rolls and pizza. It contains 11.6% protein. The mill publishes no W strength.

Stadtmühle Waldenbuch Weizenmehl Type 550 fermentation range

The catalog window for Stadtmühle Waldenbuch Weizenmehl Type 550 is 0–21 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.