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Our unbleached German All-purpose flour, Type 550, is made from a blend of hard and soft wheats and has a gluten content of 9-11%.
An exceptionally good, all-purpose softer white wheat flour for fine cake baking, biscuits, pie crusts, pastries, pasta, pancakes, sauces and generally less dense lighter bakes. Also, very popular for pizza. Ideal for bulk baking, the professional Chef and the home baker. Expertly milled. Naturally delicious. A total fibre content of 3% and high protein levels of 11% ensure outstanding performance every time.
Our unbleached German All-purpose flour, Type 550, is made from a blend of hard and soft wheats and has a gluten content of 9-11%.
An exceptionally good, all-purpose softer white wheat flour for fine cake baking, biscuits, pie crusts, pastries, pasta, pancakes, sauces and generally less dense lighter bakes. Also, very popular for pizza. Ideal for bulk baking, the professional Chef and the home baker. Expertly milled. Naturally delicious. A total fibre content of 3% and high protein levels of 11% ensure outstanding performance every time.
Unbleached. GMO Free. Glyphosate Free.
Gluten Mass: 7-8mg
Gluten content: 9-11%
Ash content: 0.63% max.
Our unbleached German All-purpose flour, Type 550, is imported from German by Engelke. Engelke, located in Hasede, has stood for progressive food production of flour for over 300 years. The Engelke family has owned and run the mill since 1714.
They are situated directly at Hildesheimer Börde belonging to the most fertile land in Germany. Thus, they can acquire the flour directly from the surrounding agriculture and maintain a regional base. They produce 700 tons of flour daily.
Tools needed: Mixer including bowl, kitchen scale, baking tray and 3 ice cubes
Ingredients
430 g Wheat flour (Type 550)
230 g Rye Flour (Type 1150)
8 g Salt
6 g Instant yeast
490 ml. Water, approx.
Method
Mix all Ingredients for 5 minutes slow and 3 minutes fast. We recommend using cold water to keep the dough temperature at max. 28°C - 30°C.
Once all Ingredients are mixed, cover the bowl and start the bulk fermentation time for 20 minutes.
After bulk fermentation, scale the dough into 580 g pieces.
Mould the dough in your preferred shape, we recommend long and oval. Sprinkle the tops with wheat flour and place into a proofing basket.
Allow the dough to final proof for 45-50 minutes, we recommend covering the proofing basket with plastic foil or cling film to keep the moisture in the dough. If you press your finger in the dough and it comes back halfway it’s ready to bake.
Place the dough pieces onto a greased baking tray and score the tops of the dough pieces to stop the crust cracking. We recommend 1 long score along the middle.
The oven should have a temperature of 250°C when you put the loaves in. We recommend placing 2 - 3 ice cubes on the bottom of the oven to receive a steaming effect for a nice crust.
After approximately 1-2 minutes of baking, decrease the temperature to 180°C and bake for 50 - 60 minutes.
