KRAV-organic stone-ground baker's wheat (spring-wheat variety Qvarna), ~12.5% protein, ash ~0.7%, published falling number 220-280. Stronger and more bake-stable than typical Swedish supermarket flour - marketed for large airy sourdough loaves and pizza. Takes 65-75% hydration and longer cold ferments. Stone-ground means slightly higher ash/bran than a white sifted flour, so hydrate well and expect a fuller flavour.
KRAV-organic stone-ground baker's wheat (spring-wheat variety Qvarna), ~12.5% protein, ash ~0.7%, published falling number 220-280. Stronger and more bake-stable than typical Swedish supermarket flour - marketed for large airy sourdough loaves and pizza. Takes 65-75% hydration and longer cold ferments. Stone-ground means slightly higher ash/bran than a white sifted flour, so hydrate well and expect a fuller flavour.
The catalog window for Warbro Kvarn Vete Bagerimjöl is 16–72 hours at 4°C (39°F). Pandough estimates yeast and timing from that window plus your hydration, salt, yeast type, and the temperatures the dough actually sees.
Fermentation time also depends on dough temperature, yeast amount, hydration, and the split between warm and cold proofing.
swedish, organic, krav, strong, sourdough, pizza, bread, high-hydration
Ash Content | 0.7% |
Vete Bagerimjöl | ||
|---|---|---|
Strength | Strong | Medium |
Protein | 12.5% | 10%-2.5% |
Hydration | — | — |
Maturation | 4-16h 22°C | — |
