Bio Dinkel-Pizzamehl "Speciale" Type 00
Drax Mühle
A unique spelt pizza flour milled to Italian Type 00 fineness from Drax Mühle in Bavaria. Uses pure ancient spelt variety "Oberkulmer Rotkorn" — 100% UrDinkel with zero modern wheat crosses. Organic and completely additive-free. Requires careful handling since spelt gluten is more fragile than wheat — avoid over-kneading at all costs. Best with cold fermentation 15-30h at 4-6°C. One of very few Type 00 spelt pizza flours on the market. Produces a distinctly nutty, earthy flavor profile that wheat can't replicate.
Optimale hydratatie: 55% – 60%
Selecteer een bloem met W-sterktegegevens voor gepersonaliseerde hydratatiebegeleiding.
Optimale fermentatie: 6-12 uurom 22°C
GetestWarm fermentation possible for same-day baking. 6-12h with 0.2-0.3% yeast. Keep hydration conservative (55-58%). Spelt dough can go from perfect to overproofed fast — watch it closely. Gentle stretch-and-fold, never aggressive kneading.
Community Beoordelingen
Nog geen community baksels
Bak met dit meel en deel je resultaten!
Reacties
0Nog geen reacties. Deel als eerste jouw bakresultaat.
Pandough is nog in ontwikkeling
Achter Pandough zit één persoon en heel veel passie. Ik doe mijn best om de data zo nauwkeurig mogelijk te houden, maar op deze schaal kunnen kleine foutjes voorkomen. Als je iets opmerkt — laat het me weten. Elke vorm van steun wordt enorm gewaardeerd. Bedankt dat je er bent.
Het Best Voor
flourDetail.seoSummary A unique spelt pizza flour milled to Italian Type 00 fineness from Drax Mühle in Bavaria. Uses pure ancient spelt variety "Oberkulmer Rotkorn" — 100% UrDinkel with zero modern wheat crosses. Organic and completely additive-free. Requires careful handling since spelt gluten is more fragile than wheat — avoid over-kneading at all costs. Best with cold fermentation 15-30h at 4-6°C. One of very few Type 00 spelt pizza flours on the market. Produces a distinctly nutty, earthy flavor profile that wheat can't replicate. flourDetail.seoFermentation Warm fermentation possible for same-day baking. 6-12h with 0.2-0.3% yeast. Keep hydration conservative (55-58%). Spelt dough can go from perfect to overproofed fast — watch it closely. Gentle stretch-and-fold, never aggressive kneading.
pizza, type-00, german, organic, spelt, artisan, UrDinkel, ancient-grain, bavarian