Mon Fournil Préparation pour pain blanc spécial
Strong
Wheat bread mix with salt and active dried baker’s yeast already included, for white bread and rolls. Protein: 12%.
Contains: wheat, salt, active yeast, sugar, ascorbic acid, other ingredients
This mix already contains its leavening
No yeast is added. Follow the instructions on the package for amounts and rise times.
How the calculator uses this flour
- Fermentation window. With 12% protein, the dough peaks 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 58–65% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 63–65%.
Wheat bread mix with salt and active dried baker’s yeast already included, for white bread and rolls. Protein: 12%.
Bakes with this flour
Loading...
Préparation pour pain blanc spécial vs 3 Malts & Sunflower Organic Brown Flour (705)
Strength
StrongStrongProtein
12%12%Hydration
——Maturation
——Préparation pour pain blanc spécial vs 3 Malts & Sunflower Organic Brown Flour (705)
Préparation pour pain blanc spécial | ||
|---|---|---|
Strength | Strong | Strong |
Protein | 12% | 12% |
Hydration | — | — |
Maturation | — | — |