Młyn Suwałki Mąka Żytnia Sitkowa Typ 1400
Poland
Rye flour, Polish type 1400, made from Polish-grown grain for rye breads and bread blends. Protein: 7%.
Contains: rye 1400
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 1400, made from Polish-grown grain for rye breads and bread blends. Protein: 7%.
Bakes with this flour
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Mąka Żytnia Sitkowa Typ 1400 vs Mąka Żytnia Pełnoziarnista
Strength
——Protein
7%9.2%+2.2%Hydration
——Maturation
——Mąka Żytnia Sitkowa Typ 1400 vs Mąka Żytnia Pełnoziarnista
Mąka Żytnia Sitkowa Typ 1400 | ||
|---|---|---|
Strength | — | — |
Protein | 7% | 9.2%+2.2% |
Hydration | — | — |
Maturation | — | — |