Vete Bagerimjöl
Warbro Kvarn
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.
Optimal hydration: 65% – 75%
Select a flour with W strength data for personalized hydration guidance.
Optimal fermentation: 4-16 hoursat 22°C
OfficialRoom temp (~22°C): 4-16h bulk, best around 10h. Holds the longer end well. Hydration 65-75%.
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Technical Specifications
Ash Content | 0.7% |
Warbro Kvarn Vete Bagerimjöl is 12.5% protein and a recommended hydration range of 65–75%. 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. It ferments best over 4–16 hours at room temp (22°C). Room temp (~22°C): 4-16h bulk, best around 10h. Holds the longer end well. Hydration 65-75%.
swedish, organic, krav, stone-milled, strong, sourdough, pizza, bread, high-hydration