Basia Pełnoziarnista
Polskie Młyny
Premium whole wheat flour (type 1850) from GoodMills' Basia brand, made from full grain milling to preserve all nutrients. Exceptionally high protein (14.4%) from carefully selected Polish wheat. Rich in fiber (16.3g), phosphorus, magnesium, iron, zinc, and vitamins E, B1, and B9 (folic acid). Produces hearty, nutritious bread with complex wheat flavor. Ideal for health-conscious bakers seeking maximum nutrition.
Optimal hydration: 68% – 78%
Very strong flour with excellent extensibility. Handles high hydration beautifully — perfect for Neapolitan pizza and long ferments.
Optimal fermentation: 2-8 hoursat 24°C
TestedHigh protein wholemeal needs extra hydration. Autolyse recommended to soften bran before mixing.
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Technical Specifications
Ash Content | 1.85% |
Polskie Młyny Basia Pełnoziarnista is a type wholemeal flour, W380 strength, 14.4% protein, and a recommended hydration range of 68–78%. Premium whole wheat flour (type 1850) from GoodMills' Basia brand, made from full grain milling to preserve all nutrients. Exceptionally high protein (14.4%) from carefully selected Polish wheat. Rich in fiber (16.3g), phosphorus, magnesium, iron, zinc, and vitamins E, B1, and B9 (folic acid). Produces hearty, nutritious bread with complex wheat flavor. Ideal for health-conscious bakers seeking maximum nutrition. It ferments best over 2–8 hours at room temp (24°C). High protein wholemeal needs extra hydration. Autolyse recommended to soften bran before mixing.
wholemeal, type-1850, high-protein, high-fiber, healthy, sourdough, bread