Hokkaido domestic strong flour built on the Haruyutaka spring-wheat line (milled by Ebetsu), ~11.3% protein, 0.46% ash. Domestic wheat gives a sweet, rich flavour and moist crumb rather than maximum rise - strength is moderate, so run 65-72% hydration and short-to-medium ferments. Best where flavour matters: shokupan, hearth breads, soft rolls. 100% Hokkaido wheat.
Contains: wheat
Hokkaido domestic strong flour built on the Haruyutaka spring-wheat line (milled by Ebetsu), ~11.3% protein, 0.46% ash. Domestic wheat gives a sweet, rich flavour and moist crumb rather than maximum rise - strength is moderate, so run 65-72% hydration and short-to-medium ferments. Best where flavour matters: shokupan, hearth breads, soft rolls. 100% Hokkaido wheat.
The catalog window for Tomiz 春よ恋ブレンド (Tomiz Haruyutaka Blend) is 12–48 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.
japanese, strong-flour, hokkaido, domestic-wheat, haruyutaka, bread
Ash Content | 0.46% |
春よ恋ブレンド (Tomiz Haruyutaka Blend) | ||
|---|---|---|
Strength | Medium | Strong |
Protein | 11.3% | 12%+0.7% |
Hydration | — | — |
Maturation | 2-6h 22°C | — |
