Rustico dell’Hymera
Blend of organic whole grain Timilia durum wheat and Russello BIO durum wheat flour. Stone ground by La Fertè.
Instructions for use:
Ideal for bread making: ancient grains give unique aromas and flavors to bread and give the crumb a characteristic color. For soft breads, it is recommended to hydrate the dough a lot (over 60%) and not prolong the leavening beyond 4-6 hours.
WHOLEWHEAT Product available in organic or conventional versions
Weight:
1 - 5 - 25 kg
STONE GROUND PRODUCT
| Proteins | 12% s.s. |
| W STRENGTH INDEX | W 140 (10-4 J) |
| P/L | 1,5 |
| LEAVENING TIME | 2-4 hours |
| LEAVENING WITH CRISCENTE | 4 hours |
