Młyn Suwałki Mąka Żytnia Typ 2000
Poland
Rye flour, Polish type 2000, made from Polish-grown grain for rye breads and bread blends. Protein: 7.9%.
Contains: rye 2000
How the calculator uses this flour
- Fermentation window. The calculator expects the dough to peak after about 2 h at 22°C, inside a 1.5–3.5 h window. Its window is too short for a long fridge retard.
- 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%.
Rye flour, Polish type 2000, made from Polish-grown grain for rye breads and bread blends. Protein: 7.9%.
Bakes with this flour
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Mąka Żytnia Typ 2000 vs Mąka Żytnia Pełnoziarnista
Strength
——Protein
7.9%9.2%+1.3%Hydration
——Maturation
——Mąka Żytnia Typ 2000 vs Mąka Żytnia Pełnoziarnista
Mąka Żytnia Typ 2000 | ||
|---|---|---|
Strength | — | — |
Protein | 7.9% | 9.2%+1.3% |
Hydration | — | — |
Maturation | — | — |