Első Pesti Malom Reneszánsz kenyérliszt

Very Strong

Első Pesti Malom Reneszánsz kenyérliszt is an additive-free wheat bread flour developed for sourdough baking. The mill uses wheat grown in central Hungary, with separate storage and milling followed by a resting period. 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 12 h at 22°C, inside a 6–20 h window. In the fridge at 4°C, it holds 7.5–71 h.
Hydration range. From its specs, Pandough estimates 62–76% 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 kenyérliszt fermentation range

The catalog window for Első Pesti Malom Reneszánsz kenyérliszt is 7–71 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.