Daehan Flour Mills (Gompyo) 곰표 강력분 (Daehan Gompyo)
StrongSouth Korea
Korean strong/bread flour (강력분), ~12% protein, from high-protein US/Canadian wheat. Standard bread-flour behaviour - bread, rolls and pizza at 58-65% hydration, short-to-medium ferments. A widely-stocked all-round strong flour; for chewier crust or long ferments, blend up or choose an extra-strong flour.
Contains: wheat
How the calculator uses this flour
- Fermentation window. With 12% protein, the dough peaks after about 7 h at 22°C, inside a 3.5–11 h window. In the fridge at 4°C, it holds up to 33 h.
- Hydration range. From its specs, Pandough estimates 59–67% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–67%.
Korean strong/bread flour (강력분), ~12% protein, from high-protein US/Canadian wheat. Standard bread-flour behaviour - bread, rolls and pizza at 58-65% hydration, short-to-medium ferments. A widely-stocked all-round strong flour; for chewier crust or long ferments, blend up or choose an extra-strong flour.
Bakes with this flour
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곰표 강력분 (Daehan Gompyo) vs 맥선 강력분 (Sajo McSun)
Strength
StrongStrongProtein
12%13%+1.0%Hydration
——Maturation
—4-12h 22°C곰표 강력분 (Daehan Gompyo) vs 맥선 강력분 (Sajo McSun)
곰표 강력분 (Daehan Gompyo) | ||
|---|---|---|
Strength | Strong | Strong |
Protein | 12% | 13%+1.0% |
Hydration | — | — |
Maturation | — | 4-12h 22°C |