Beksul Strong Flour (Gangnyeokbun)
CJ Beksul
Korean strong/bread flour (강력분), ~12% protein, milled from US/Canadian wheat — the most widely distributed strong flour in Korean retail. Standard bread-flour strength: good for loaves, baguettes and pizza at 58-65% hydration and short-to-medium ferments. Mid-strength rather than extra-strong, so keep very long cold proofs and 75%+ hydration for stronger flours.
Optimal hydration: 58% – 65%
Select a flour with W strength data for personalized hydration guidance.
Optimal fermentation: 2-6 hoursat 22°C
TestedRoom temp (~22°C): 2-6h bulk, best around 4h. Comfortable everyday window; avoid over-proofing. Hydration 58-65%.
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CJ Beksul Beksul Strong Flour (Gangnyeokbun) is 12% protein and a recommended hydration range of 58–65%. Korean strong/bread flour (강력분), ~12% protein, milled from US/Canadian wheat — the most widely distributed strong flour in Korean retail. Standard bread-flour strength: good for loaves, baguettes and pizza at 58-65% hydration and short-to-medium ferments. Mid-strength rather than extra-strong, so keep very long cold proofs and 75%+ hydration for stronger flours. It ferments best over 2–6 hours at room temp (22°C). Room temp (~22°C): 2-6h bulk, best around 4h. Comfortable everyday window; avoid over-proofing. Hydration 58-65%.