Valsemøllen Økologisk Dansk Hvedemel
MediumDenmark
An organic wheat flour with ascorbic acid for bread and rolls.
Contains: wheat, ascorbic acid
How the calculator uses this flour
- Fermentation window. With 10.5% protein, the dough peaks after about 5.5 h at 22°C, inside a 3–9 h window. In the fridge at 4°C, it holds up to 22 h.
- Hydration range. From its specs, Pandough estimates 56–64% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 62–64%.
An organic wheat flour with ascorbic acid for bread and rolls.
Bakes with this flour
Loading...
Økologisk Dansk Hvedemel vs 3 Malts & Sunflower Organic Brown Flour (705)
Strength
MediumStrongProtein
10.5%12%+1.5%Hydration
——Maturation
——Økologisk Dansk Hvedemel vs 3 Malts & Sunflower Organic Brown Flour (705)
Økologisk Dansk Hvedemel | ||
|---|---|---|
Strength | Medium | Strong |
Protein | 10.5% | 12%+1.5% |
Hydration | — | — |
Maturation | — | — |