Młyn Ciechanowiec Mąka Pszenna Graham Typ 1850

Poland

Coarse wholemeal wheat, typ 1850. The bran load is high, so it drinks more water and ferments faster than white flour. Usually blended rather than used alone.

Contains: wheat (wholemeal)

Hydration62.0%

62%

Ball count

Ball weight29 cm

Ingredients

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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 36 h.
Hydration range. From its specs, Pandough estimates 60–69% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.

Coarse wholemeal wheat, typ 1850. The bran load is high, so it drinks more water and ferments faster than white flour. Usually blended rather than used alone.