ゆめちからブレンド (Tomiz Yumechikara Blend)
Tomiz
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.
Optimal hydration: 66% – 75%
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. Holds the longer end well. Hydration 66-75%.
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Technical Specifications
Ash Content | 0.45% |
Tomiz ゆめちからブレンド (Tomiz Yumechikara Blend) is 12% protein and a recommended hydration range of 66–75%. 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. It ferments best over 2–6 hours at room temp (22°C). Room temp (~22°C): 2-6h bulk, best around 4h. Holds the longer end well. Hydration 66-75%.
japanese, strong-flour, hokkaido, domestic-wheat, yumechikara, bread, pizza