Gyermelyi Búzakenyérliszt BL 80
Hungary
Gyermelyi BL 80 white wheat bread flour with 13% protein. The manufacturer recommends it for bread and other yeast doughs.
How the calculator uses this flour
- Fermentation window. The calculator expects the dough to peak 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 60–68% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Gyermelyi BL 80 white wheat bread flour with 13% protein. The manufacturer recommends it for bread and other yeast doughs.
Bakes with this flour
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Búzakenyérliszt BL 80 vs Búzafinomliszt BL55
Strength
—MediumProtein
13%9.8%-3.2%Hydration
——Maturation
——Búzakenyérliszt BL 80 vs Búzafinomliszt BL55
Búzakenyérliszt BL 80 | ||
|---|---|---|
Strength | — | Medium |
Protein | 13% | 9.8%-3.2% |
Hydration | — | — |
Maturation | — | — |