Czelli C2 white bread flour (fehér kenyérliszt), Hungarian Type BL 80, from Celldömölki Malom. Protein prints at 13.5 g per 100 g, the strongest number in the Czelli consumer line, and the mill credits the high gluten with holding gas bubbles so home loaves stay tall and open. Natural work is sourdough and yeast breads; for pizza it behaves as a medium-strong bag for short-to-medium ferments. 100 percent Hungarian GMO-free wheat, no improvers or additives. Sold as 1 kg bags.
Czelli C2 white bread flour (fehér kenyérliszt), Hungarian Type BL 80, from Celldömölki Malom. Protein prints at 13.5 g per 100 g, the strongest number in the Czelli consumer line, and the mill credits the high gluten with holding gas bubbles so home loaves stay tall and open. Natural work is sourdough and yeast breads; for pizza it behaves as a medium-strong bag for short-to-medium ferments. 100 percent Hungarian GMO-free wheat, no improvers or additives. Sold as 1 kg bags.
The catalog window for Czelli Malom Fehér kenyérliszt BL 80 C2 is 0–36 hours at 4°C (39°F). Pandough estimates yeast and timing from that window plus your hydration, salt, yeast type, and the temperatures the dough actually sees.
Fermentation time also depends on dough temperature, yeast amount, hydration, and the split between warm and cold proofing.
Fehér kenyérliszt BL 80 C2 | ||
|---|---|---|
Strength | — | — |
Protein | 13.5% | 13.5% |
Hydration | — | — |
Maturation | 3.8-12.1h 22°C | 3.8-12.1h 22°C |
