Hokkaido domestic strong flour built on high-protein Yumechikara wheat blended with other Hokkaido varieties (milled by Ebetsu), ~12% protein, 0.45% ash. Stronger gluten and better water uptake than the Haruyutaka blend - handles 66-75% hydration and a wide range of breads. Clean crumb with domestic-wheat sweetness; a good all-round Japanese bread flour. 100% Hokkaido wheat.
Hokkaido domestic strong flour built on high-protein Yumechikara wheat blended with other Hokkaido varieties (milled by Ebetsu), ~12% protein, 0.45% ash. Stronger gluten and better water uptake than the Haruyutaka blend - handles 66-75% hydration and a wide range of breads. Clean crumb with domestic-wheat sweetness; a good all-round Japanese bread flour. 100% Hokkaido wheat.
The catalog window for Tomiz ゆめちからブレンド (Tomiz Yumechikara Blend) is 0–34 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, yumechikara, bread, pizza
Ash Content | 0.45% |
ゆめちからブレンド (Tomiz Yumechikara Blend) | ||
|---|---|---|
Strength | Strong | Strong |
Protein | 12% | 12% |
Hydration | — | — |
Maturation | 3.8-12.1h 22°C | 3.6-11.3h 22°C0h |
