Stadtmühle Waldenbuch Weizenvollkornschrot

Stadtmühle Waldenbuch Weizenvollkornschrot is coarse whole-wheat meal for wholegrain bread and mixed-flour loaves. Its coarse particles need time to take up water. It contains 13.4% protein. The mill publishes no W strength.

Contains: wheat (wholemeal)

Hydration62.0%

62%

Ball count

Ball weight29 cm

Ingredients

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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 Weizenvollkornschrot fermentation range

The catalog window for Stadtmühle Waldenbuch Weizenvollkornschrot 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.