Dobry Młyn Mąka Typ 00 do Pizzy
StrongPoland
Tipo 00 pizza flour from Dobry Młyn in Chełm (Lublin). Two milling lines (wheat and rye). Bag declares about 12% protein; the mill does not publish W or falling number. Positioned for pizza, focaccia, ciabatta, and pasta. Batch quality certificates available from the mill.
How the calculator uses this flour
- Fermentation window. With 12% protein, the dough peaks after about 7.5 h at 22°C, inside a 4–12 h window. In the fridge at 4°C, it holds up to 37 h.
- Hydration range. From its specs, Pandough estimates 58–66% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–66%.
Tipo 00 pizza flour from Dobry Młyn in Chełm (Lublin). Two milling lines (wheat and rye). Bag declares about 12% protein; the mill does not publish W or falling number. Positioned for pizza, focaccia, ciabatta, and pasta. Batch quality certificates available from the mill.
type-00, polish, unknown-specs, regional-mill, bread, neapolitan
Bakes with this flour
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Mąka Typ 00 do Pizzy vs Mąka na Pizzę Horeca
Strength
StrongMediumProtein
12%11.5%-0.5%Hydration
——Maturation
—4-10h 22°CMąka Typ 00 do Pizzy vs Mąka na Pizzę Horeca
Mąka Typ 00 do Pizzy | ||
|---|---|---|
Strength | Strong | Medium |
Protein | 12% | 11.5%-0.5% |
Hydration | — | — |
Maturation | — | 4-10h 22°C |