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.
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.
The recommended hydration range for Tomiz ゆめちからブレンド (Tomiz Yumechikara Blend) is 66–75%. A practical starting point is 71%.
Hydration should match your oven temperature. Lower heat means a longer bake, so the dough needs more water to avoid drying out.
As a strong flour, Tomiz ゆめちからブレンド (Tomiz Yumechikara Blend) can handle a home-oven range around 66–68%. The extra water helps prevent the longer bake from drying out the pizza.
As a strong flour, Tomiz ゆめちからブレンド (Tomiz Yumechikara Blend) is suited to fermentation at 22°C (72°F). Its room-temperature window is 2–6 hours, with the best structure around 4 hours.
A 24-hour cold fermentation for Tomiz ゆめちからブレンド (Tomiz Yumechikara Blend) develops a richer flavor while preserving dough structure and an airy rim. Keep the dough around 4°C (39°F), then warm it for about 2–3 hours before baking.
A 48-hour cold fermentation for Tomiz ゆめちからブレンド (Tomiz Yumechikara Blend) develops a richer flavor while preserving dough structure and an airy rim. Keep the dough around 4°C (39°F), then warm it for about 2–3 hours before baking.
At 72 hours, this strong flour is beyond its recommended 12–48-hour cold window. The gluten network will weaken and the dough can become very prone to tearing.
For hydration, Tomiz ゆめちからブレンド (Tomiz Yumechikara Blend) is listed at 66–75%, compared with Nisshin Welna カメリヤ (Nisshin Camellia) at 62–70%.
View Nisshin Welna カメリヤ (Nisshin Camellia) flour detailsjapanese, strong-flour, hokkaido, domestic-wheat, yumechikara, bread, pizza
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Ash Content | 0.45% |
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