Első Pesti Malom Reneszánsz fehérliszt

Very Strong

Első Pesti Malom Reneszánsz fehérliszt is an additive-free white wheat flour developed for sourdough baking. The mill selects wheat grown in central Hungary, stores and mills it separately, then rests the flour before packing. It has 14.1% protein and comes in a 1 kg bag. The mill publishes no W strength.

Hydration62.0%

62%

Ball count

Ball weight29 cm

Ingredients

0/4

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How the calculator uses this flour

Fermentation window. With 14.1% protein, the dough peaks after about 13 h at 22°C, inside a 6.5–22 h window. In the fridge at 4°C, it holds 10–82 h.
Hydration range. From its specs, Pandough estimates 61–77% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.

Első Pesti Malom Reneszánsz fehérliszt fermentation range

The catalog window for Első Pesti Malom Reneszánsz fehérliszt is 10–82 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.