Poznańska
Basia
Classic Polish poznańska flour (type 500) from GoodMills' Basia brand, optimized for pierogi and traditional flour-based dishes. The slightly sticky character of type 500 helps pierogi dough seal properly when pinching edges. Excellent for uszka, kluski, and pasta. Made from carefully selected Polish wheat for consistent, reliable results in home kitchens across Poland.
Optimal hydration: 54% – 62%
Select a flour with W strength data for personalized hydration guidance.
Optimal fermentation: 1-4 hoursat 22°C
TestedType 500 poznańska for pierogi and flour-based dishes. Short rest time for dough hydration before rolling.
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Technical Specifications
Ash Content | 0.5% |
Basia Poznańska is a type 550 flour, 10.6% protein, and a recommended hydration range of 54–62%. Classic Polish poznańska flour (type 500) from GoodMills' Basia brand, optimized for pierogi and traditional flour-based dishes. The slightly sticky character of type 500 helps pierogi dough seal properly when pinching edges. Excellent for uszka, kluski, and pasta. Made from carefully selected Polish wheat for consistent, reliable results in home kitchens across Poland. It ferments best over 1–4 hours at room temp (22°C). Type 500 poznańska for pierogi and flour-based dishes. Short rest time for dough hydration before rolling.
all-purpose, type-500, pierogi, poznanska, kluski, polish-classic