Gompyo Strong Flour (Gangnyeokbun)
Daehan Flour Mills (Gompyo)
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.
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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Daehan Flour Mills (Gompyo) Gompyo Strong Flour (Gangnyeokbun) is 12% protein and a recommended hydration range of 58–65%. 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. 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%.