Valsemøllen Økologisk Dansk Rugmel
Denmark
An organic stone-milled wholemeal rye flour for rye bread and bread blends.
Contains: rye (wholemeal)
How the calculator uses this flour
- Fermentation window. The calculator expects the dough to peak after about 2 h at 22°C, inside a 1.5–3.5 h window. Its window is too short for a long fridge retard.
- Hydration range. From its specs, Pandough estimates 55–62% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 60–62%.
An organic stone-milled wholemeal rye flour for rye bread and bread blends.
Bakes with this flour
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Økologisk Dansk Rugmel vs Almaverde Bio Segale Integrale
Strength
——Protein
9.4%12%+2.6%Hydration
——Maturation
——Økologisk Dansk Rugmel vs Almaverde Bio Segale Integrale
Økologisk Dansk Rugmel | ||
|---|---|---|
Strength | — | — |
Protein | 9.4% | 12%+2.6% |
Hydration | — | — |
Maturation | — | — |