Stadtmühle Waldenbuch Weizenvollkornmehl

Stadtmühle Waldenbuch Weizenvollkornmehl is a wholemeal flour for wholegrain bread and mixed-flour loaves. It contains 13.4% protein. The mill publishes no W strength.

Contains: wheat (wholemeal)

Hydration62.0%

62%

Ball count

Ball weight29 cm

Ingredients

0/4

Customize this recipe

How the calculator uses this flour

Fermentation window. The calculator expects the dough to peak after about 7.5 h at 22°C, inside a 4–12 h window. In the fridge at 4°C, it holds up to 36 h.
Hydration range. From its specs, Pandough estimates 61–70% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.

Stadtmühle Waldenbuch Weizenvollkornmehl is a wholemeal flour for wholegrain bread and mixed-flour loaves. It contains 13.4% protein. The mill publishes no W strength.

Stadtmühle Waldenbuch Weizenvollkornmehl fermentation range

The catalog window for Stadtmühle Waldenbuch Weizenvollkornmehl is 0–36 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.