Pandough
Puszysta Poznańska

Lubella Puszysta Poznańska

MediumFlag of PLPoland

Lubella Puszysta Poznańska, typ 500 all-purpose wheat flour at about 11% protein. The usual Polish choice for pierogi, uszka, kluski, and fresh pasta; dough seals well when pinching edges. Also used for everyday pizza dough.

Hydration62.0%
62%
Ball count
Ball weight29 cm

Ingredients

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How the calculator uses this flour

  • Fermentation window. From this flour's recorded window, the dough peaks after about 2 h at 22°C, inside a 1–4 h window. In the fridge at 4°C, it holds 2–24 h.
  • Hydration range. From its specs, Pandough estimates 57–64% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 62–64%.

Lubella Puszysta Poznańska, typ 500 all-purpose wheat flour at about 11% protein. The usual Polish choice for pierogi, uszka, kluski, and fresh pasta; dough seals well when pinching edges. Also used for everyday pizza dough.

Lubella Puszysta Poznańska fermentation range

The catalog window for Lubella Puszysta Poznańska is 2–24 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.

all-purpose, pierogi, pasta, type-500, polish-classic

Bakes with this flour

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Technical Specifications

Ash Content
0.5%

Puszysta Poznańska vs Basia Poznańska

Basia Poznańska
Basia Poznańska
Strength
MediumMedium
Protein
11%10.6%-0.4%
Hydration
——
Maturation
1-4h 22°C—