What hydration is recommended for Drax Mühle Bio Manitoba Mehl hell?

The recommended hydration range for Drax Mühle Bio Manitoba Mehl hell is 65–75%. Higher hydration doughs produce a lighter, more open crumb but require more handling skill.

How long should Drax Mühle Bio Manitoba Mehl hell ferment?

Drax Mühle Bio Manitoba Mehl hell has a recommended fermentation window of 8–24 hours (room temperature) at 22°C. Stay within this range to avoid over-fermentation, which can cause the dough to lose structure.

What is the protein content of Drax Mühle Bio Manitoba Mehl hell?

Drax Mühle Bio Manitoba Mehl hell contains 14.5% protein. This high protein content develops a strong gluten network, ideal for long fermentation and chewy pizza crust.

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Bio Manitoba Mehl hell

Name: Bio Manitoba Mehl hell
Brand: Drax Mühle

Drax Mühle

High-gluten Manitoba flour from Drax Mühle, their most premium (and most expensive) offering. Made from wheat grown in Canada and Lombardy, Italy. "Extra backstark" (extra strong baking) indicates very high protein and gluten content. Ideal for long-fermentation baked goods including baguette, ciabatta, focaccia, Hefekuchen, and Christstollen. Works as a blending flour to boost weaker doughs for pizza — mix 20-30% with a standard 00 for added strength. Organic and completely additive-free. Not typically used pure for pizza due to excessive gluten strength.

W-waarde

~380W

estimated

Proteïne

14.5%

Hydratatie

65-75%

Optimale hydratatie

Optimale hydratatie: 65% – 75%

45%55%65%75%85%95%

65%Min

75%Max

Selecteer een bloem met W-sterktegegevens voor gepersonaliseerde hydratatiebegeleiding.

Optimale fermentatie: 8-24 uurom 22°C

Getest

4h12h24h36h48h60h72h

8hMin

24hMax

Warm fermentation 8-24h with 0.1-0.2% yeast. Best used as a blending flour (20-30%) to strengthen weaker doughs. Solo at room temp it needs aggressive hydration (68%+) and extended time to develop properly. Great for enriched doughs — baguette, ciabatta, focaccia, Hefekuchen, Christstollen.

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flourDetail.seoSummary High-gluten Manitoba flour from Drax Mühle, their most premium (and most expensive) offering. Made from wheat grown in Canada and Lombardy, Italy. "Extra backstark" (extra strong baking) indicates very high protein and gluten content. Ideal for long-fermentation baked goods including baguette, ciabatta, focaccia, Hefekuchen, and Christstollen. Works as a blending flour to boost weaker doughs for pizza — mix 20-30% with a standard 00 for added strength. Organic and completely additive-free. Not typically used pure for pizza due to excessive gluten strength. flourDetail.seoFermentation Warm fermentation 8-24h with 0.1-0.2% yeast. Best used as a blending flour (20-30%) to strengthen weaker doughs. Solo at room temp it needs aggressive hydration (68%+) and extended time to develop properly. Great for enriched doughs — baguette, ciabatta, focaccia, Hefekuchen, Christstollen.

manitoba, german, organic, high-protein, blending, long-rise, ciabatta, enriched-dough, bavarian, strong, premium