Teichners Teichners’ Beste Weizenmehl Type 1 Mischung mit inaktiver Lievito Madre Naturhefe
StrongItaly
A type 1 wheat blend with 3% inactive dried wheat sourdough, durum flour and added wheat gluten for pizza, ciabatta, focaccia and bread rolls.
Contains: wheat 1 93%, durum wheat, dried sourdough 3%, wheat gluten
How the calculator uses this flour
- Fermentation window. With W 280 and 15% protein, the dough peaks after about 8 h at 22°C, inside a 4–13 h window. In the fridge at 4°C, it holds up to 41 h.
- Hydration range. From its specs, Pandough estimates 58–67% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–67%.
A type 1 wheat blend with 3% inactive dried wheat sourdough, durum flour and added wheat gluten for pizza, ciabatta, focaccia and bread rolls.
Bakes with this flour
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Teichners’ Beste Weizenmehl Type 1 Mischung mit inaktiver Lievito Madre Naturhefe vs Aroma
Strength
Strong · W 280Strong · W 280P/L
—0.60Protein
15%13%-2.0%Hydration
——Maturation
——Teichners’ Beste Weizenmehl Type 1 Mischung mit inaktiver Lievito Madre Naturhefe vs Aroma
Teichners’ Beste Weizenmehl Type 1 Mischung mit inaktiver Lievito Madre Naturhefe | ||
|---|---|---|
Strength | Strong · W 280 | Strong · W 280 |
P/L | — | 0.60 |
Protein | 15% | 13%-2.0% |
Hydration | — | — |
Maturation | — | — |