GoodMills Polska Basia Tortowa Extra 😉
MediumPoland
Basia Tortowa Extra, typ 405-style cake flour, about 9-10% protein, very low ash. Tender crumb for cakes and pastry. Not for yeasted bread or pizza alone; a small blend can soften a crust, but pure tortowa belongs in non-yeasted bakes.
How the calculator uses this flour
- Fermentation window. With 10% 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 22 h.
- Hydration range. From its specs, Pandough estimates 50–58% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 56–58%.
Basia Tortowa Extra, typ 405-style cake flour, about 9-10% protein, very low ash. Tender crumb for cakes and pastry. Not for yeasted bread or pizza alone; a small blend can soften a crust, but pure tortowa belongs in non-yeasted bakes.
Bakes with this flour
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Technical Specifications
Absorption | 52% |
Ash Content | 0.405% |
Basia Tortowa Extra 😉 vs Mąka gryczana
Strength
Medium—Protein
10%8%-2.0%Hydration
——Maturation
——Basia Tortowa Extra 😉 vs Mąka gryczana
Basia Tortowa Extra 😉 | ||
|---|---|---|
Strength | Medium | — |
Protein | 10% | 8%-2.0% |
Hydration | — | — |
Maturation | — | — |