GoodMills Polska Basia Uniwersalna
MediumPoland
Basia Uniwersalna, typ 480, about 10.9% protein. Common Polish all-purpose for naleśniki, pierogi, uszka, pancakes, kluski, and sauce thickening.
How the calculator uses this flour
- Fermentation window. With 10.9% 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 Uniwersalna, typ 480, about 10.9% protein. Common Polish all-purpose for naleśniki, pierogi, uszka, pancakes, kluski, and sauce thickening.
all-purpose, type-480, nalesniki, pierogi, everyday, polish-classic
Bakes with this flour
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Technical Specifications
Ash Content | 0.48% |
Basia Uniwersalna vs Mąka Pszenna Tortowa
Strength
MediumMediumProtein
10.9%10.6%-0.3%Hydration
——Maturation
——Basia Uniwersalna vs Mąka Pszenna Tortowa
Basia Uniwersalna | ||
|---|---|---|
Strength | Medium | Medium |
Protein | 10.9% | 10.6%-0.3% |
Hydration | — | — |
Maturation | — | — |