Valsemøllen Ølandshvedemel NaturAks, Stenform.
Strong
Stone-milled Øland wheat flour with ascorbic acid.
Contains: wheat, ascorbic acid
How the calculator uses this flour
- Fermentation window. With 13% protein, the dough peaks after about 8 h at 22°C, inside a 4–13 h window. In the fridge at 4°C, it holds up to 43 h.
- Hydration range. From its specs, Pandough estimates 60–68% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Stone-milled Øland wheat flour with ascorbic acid.
Bakes with this flour
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Ølandshvedemel NaturAks, Stenform. vs 3 Malts & Sunflower Organic Brown Flour (705)
Strength
StrongStrongProtein
13%12%-1.0%Hydration
——Maturation
——Ølandshvedemel NaturAks, Stenform. vs 3 Malts & Sunflower Organic Brown Flour (705)
Ølandshvedemel NaturAks, Stenform. | ||
|---|---|---|
Strength | Strong | Strong |
Protein | 13% | 12%-1.0% |
Hydration | — | — |
Maturation | — | — |