Mills of Crete (Myloi Kritis) Bun Flour
Very Strong
Flour blend for enriched yeast breads. Ingredients: soft wheat flour, gluten, E472e, E481, ascorbic acid.
Contains: wheat, wheat gluten, ascorbic acid, other ingredients
How the calculator uses this flour
- Fermentation window. With 14% protein, the dough peaks after about 11 h at 22°C, inside a 6–19 h window. In the fridge at 4°C, it holds 7.5–69 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%.
Flour blend for enriched yeast breads. Ingredients: soft wheat flour, gluten, E472e, E481, ascorbic acid.
Bakes with this flour
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Bun Flour vs 3 Malts & Sunflower Organic Brown Flour (705)
Strength
Very StrongStrongProtein
14%12%-2.0%Hydration
——Maturation
——Bun Flour vs 3 Malts & Sunflower Organic Brown Flour (705)
Bun Flour | ||
|---|---|---|
Strength | Very Strong | Strong |
Protein | 14% | 12%-2.0% |
Hydration | — | — |
Maturation | — | — |