Korean strong/bread flour (강력분) milled by Sajo Dongawon under its McSun brand from high-protein Canadian wheat - grade-1 (ash ~0.42% or lower), ~13% protein (class estimate; no per-product label figure published). Stronger than the typical ~12% Korean strong flour, so it handles 60-68% hydration and longer ferments better - suited to bread, European-style loaves, pizza, bagels and baguettes.
Korean strong/bread flour (강력분) milled by Sajo Dongawon under its McSun brand from high-protein Canadian wheat - grade-1 (ash ~0.42% or lower), ~13% protein (class estimate; no per-product label figure published). Stronger than the typical ~12% Korean strong flour, so it handles 60-68% hydration and longer ferments better - suited to bread, European-style loaves, pizza, bagels and baguettes.
Katalogové okno pro Sajo Dongawon (McSun) 맥선 강력분 (Sajo McSun) je 4–12 hodin při 22 °C (72 °F). Pandough odhaduje droždí a časování na základě tohoto okna, tvé hydratace, soli, typu droždí a teplot, kterým je těsto skutečně vystaveno.
Doba kynutí závisí také na teplotě těsta, množství droždí, hydrataci a poměru mezi teplým a studeným kynutím.
korean, strong-flour, bread-flour, high-protein, canadian-wheat, pizza, bread
Obsah popela | 0.42% |
맥선 강력분 (Sajo McSun) | ||
|---|---|---|
Síla | Silná | Silná |
Bílkoviny | 13% | 12%-1.0% |
Hydratace | — | — |
Zrání | 4-12h 22°C | — |
