Mąka Łowicka Lniana
Flaxseed flour for adding to bread dough. Made from ground flaxseed. Protein: 42%.
Contains: other grain
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 55–62% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 60–62%.
Flaxseed flour for adding to bread dough. Made from ground flaxseed. Protein: 42%.
Bakes with this flour
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Lniana vs 3 Malts & Sunflower Organic Brown Flour (705)
Strength
—StrongProtein
42%12%-30.0%Hydration
——Maturation
——Lniana vs 3 Malts & Sunflower Organic Brown Flour (705)
Lniana | ||
|---|---|---|
Strength | — | Strong |
Protein | 42% | 12%-30.0% |
Hydration | — | — |
Maturation | — | — |