GoodMills Polska Żytnia mąka chlebowa typ 720
Poland
Basia medium rye flour, typ 720. Standard Polish rye for bread and sourdough starters; enough bran for rye flavor while still workable with sour or a wheat cut. Also used for żurek base.
Contains: rye 720
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%.
Basia medium rye flour, typ 720. Standard Polish rye for bread and sourdough starters; enough bran for rye flavor while still workable with sour or a wheat cut. Also used for żurek base.
Bakes with this flour
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Technical Specifications
Ash Content | 0.72% |
Żytnia mąka chlebowa typ 720 vs Mąka Żytnia Chlebowa Pytlowa Typ 720
Strength
——Protein
6.5%5.9%-0.6%Hydration
——Maturation
——Żytnia mąka chlebowa typ 720 vs Mąka Żytnia Chlebowa Pytlowa Typ 720
Żytnia mąka chlebowa typ 720 | ||
|---|---|---|
Strength | — | — |
Protein | 6.5% | 5.9%-0.6% |
Hydration | — | — |
Maturation | — | — |