Młyn Ciechanowiec Mąka Pszenna Chlebowa Typ 750

Poland

The Polish workhorse bread flour, typ 750, from one of the better regional mills. Higher gluten than typ 550, which is what makes it hold up in mixed wheat and rye breads.

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 63–72% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.

The Polish workhorse bread flour, typ 750, from one of the better regional mills. Higher gluten than typ 550, which is what makes it hold up in mixed wheat and rye breads.