Pandough
Pšeničná hladká extra silná mouka

Pernerka Pšeničná hladká extra silná mouka

Very StrongFlag of CZCzechia

Extra strong smooth wheat flour from Pernerka (est. 1420, Svijany). 14% protein, exclusively Czech grain, Bühler milling technology. Recommended for pizza, croissants, baguettes, ciabatta. The Czech Republic's most serious pizza-suitable flour.

Hydration62.0%
62%
Ball count
Ball weight29 cm

Ingredients

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How the calculator uses this flour

  • Fermentation window. From this flour's recorded window, the dough peaks after about 16 h at 22°C, inside a 10–24 h window. In the fridge at 4°C, it holds 24–72 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%.

Extra strong smooth wheat flour from Pernerka (est. 1420, Svijany). 14% protein, exclusively Czech grain, Bühler milling technology. Recommended for pizza, croissants, baguettes, ciabatta. The Czech Republic's most serious pizza-suitable flour.

Pernerka Pšeničná hladká extra silná mouka fermentation range

The catalog window for Pernerka Pšeničná hladká extra silná mouka is 24–72 hours at 4°C (39°F). Pandough estimates yeast and timing from that window plus your hydration, salt, yeast type, and the temperatures the dough actually sees.

Fermentation time also depends on dough temperature, yeast amount, hydration, and the split between warm and cold proofing.

pizza, czech, high-protein, long-rise

Bakes with this flour

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Pšeničná hladká extra silná mouka vs Pizza mouka hladká pšeničná vysokolepková

Pizza mouka hladká pšeničná vysokolepková
Pizza mouka hladká pšeničná vysokolepková
Strength
Very StrongStrong
Protein
14%12%-2.0%
Hydration
——
Maturation
10-24h 22°C—