GoodMills Polska Basia Pełnoziarnista
Poland
Basia (GoodMills Polska) wholemeal wheat flour, typ 1850. Label protein 14.4%, fiber about 16 g/100 g. Full-grain graham style for hearty bread and pizza bases. No published W.
Contains: wheat (wholemeal)
How the calculator uses this flour
- Fermentation window. The calculator expects the dough to peak after about 7.5 h at 22°C, inside a 4–12 h window. In the fridge at 4°C, it holds up to 37 h.
- Hydration range. From its specs, Pandough estimates 63–72% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Basia (GoodMills Polska) wholemeal wheat flour, typ 1850. Label protein 14.4%, fiber about 16 g/100 g. Full-grain graham style for hearty bread and pizza bases. No published W.
wholemeal, type-1850, high-protein, high-fiber, healthy, sourdough, bread
Bakes with this flour
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Technical Specifications
Ash Content | 1.85% |
Basia Pełnoziarnista vs Mąka Pszenna Graham Typ 1850
Strength
——Protein
14.4%13.3%-1.1%Hydration
——Maturation
——Basia Pełnoziarnista vs Mąka Pszenna Graham Typ 1850
Basia Pełnoziarnista | ||
|---|---|---|
Strength | — | — |
Protein | 14.4% | 13.3%-1.1% |
Hydration | — | — |
Maturation | — | — |