Młyn Ciechanowiec Pszenna Ciechanowiecka typ 500
Refined Polish wheat flour for bread rolls. Type 500. The bag states 8.94% protein.
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%.
Refined Polish wheat flour for bread rolls. Type 500. The bag states 8.94% protein.
Bakes with this flour
Loading...
Pszenna Ciechanowiecka typ 500 vs 3 Malts & Sunflower Organic Brown Flour (705)
Strength
—StrongProtein
8.94%12%+3.1%Hydration
——Maturation
——Pszenna Ciechanowiecka typ 500 vs 3 Malts & Sunflower Organic Brown Flour (705)
Pszenna Ciechanowiecka typ 500 | ||
|---|---|---|
Strength | — | Strong |
Protein | 8.94% | 12%+3.1% |
Hydration | — | — |
Maturation | — | — |