Lubella Pełne Ziarno Pszenna Typ 2000
Poland
Wholegrain wheat flour, Polish type 2000, for wholemeal bread and blends with white bread flour. Protein: 15%.
Contains: wheat 2000 (wholemeal)
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 63–72% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Wholegrain wheat flour, Polish type 2000, for wholemeal bread and blends with white bread flour. Protein: 15%.
Bakes with this flour
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Pełne Ziarno Pszenna Typ 2000 vs Basia Pełnoziarnista
Strength
——Protein
15%14.4%-0.6%Hydration
——Maturation
——Pełne Ziarno Pszenna Typ 2000 vs Basia Pełnoziarnista
Pełne Ziarno Pszenna Typ 2000 | ||
|---|---|---|
Strength | — | — |
Protein | 15% | 14.4%-0.6% |
Hydration | — | — |
Maturation | — | — |