GoodMills Polska Basia Poznańska
MediumPoland
Basia Poznańska, typ 500, about 10.6% protein. Everyday Polish flour for pierogi, uszka, kluski, and pasta; dough pinches and seals cleanly.
How the calculator uses this flour
- Fermentation window. With 10.6% protein, the dough peaks after about 5.5 h at 22°C, inside a 3–9 h window. In the fridge at 4°C, it holds up to 23 h.
- Hydration range. From its specs, Pandough estimates 57–64% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 62–64%.
Basia Poznańska, typ 500, about 10.6% protein. Everyday Polish flour for pierogi, uszka, kluski, and pasta; dough pinches and seals cleanly.
all-purpose, type-500, pierogi, poznanska, kluski, polish-classic
Bakes with this flour
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Technical Specifications
Ash Content | 0.5% |
Basia Poznańska vs Mąka krupczatka typ 500
Strength
MediumMediumProtein
10.6%10%-0.6%Hydration
——Maturation
——Basia Poznańska vs Mąka krupczatka typ 500
Basia Poznańska | ||
|---|---|---|
Strength | Medium | Medium |
Protein | 10.6% | 10%-0.6% |
Hydration | — | — |
Maturation | — | — |