春よ恋ブレンド (Tomiz Haruyutaka Blend)
Tomiz
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.
Optimal hydration: 65% – 72%
Select a flour with W strength data for personalized hydration guidance.
Optimal fermentation: 2-6 hoursat 22°C
TestedRoom temp (~22°C): 2-6h bulk, best around 4h. Comfortable everyday window; avoid over-proofing. Hydration 65-72%.
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Best For
Pizza Classica
Technical Specifications
Ash Content | 0.46% |
Tomiz 春よ恋ブレンド (Tomiz Haruyutaka Blend) is 11.3% protein and a recommended hydration range of 65–72%. 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. It ferments best over 2–6 hours at room temp (22°C). Room temp (~22°C): 2-6h bulk, best around 4h. Comfortable everyday window; avoid over-proofing. Hydration 65-72%.
japanese, strong-flour, hokkaido, domestic-wheat, haruyutaka, bread