Żytnia mąka chlebowa typ 720
Polskie Młyny
The standard medium rye flour (type 720) used in Poland for rye breads and sourdough starters. It contains enough bran to give a rich rye flavor but still allows dough to rise (when using sourdough or some wheat). Essential for making żurek (fermented rye soup base) and hearty 100% rye loaves. Produces a moist, dense crumb with a shiny, slightly sticky character typical of traditional Polish rye bread.
Optimal hydration: 80% – 90%
Select a flour with W strength data for personalized hydration guidance.
Optimal fermentation: 2-7 hoursat 22°C
EstimatedFermentation window estimated from flour strength and bake type.
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Technical Specifications
Absorption | 85% |
Ash Content | 0.72% |
Polskie Młyny Żytnia mąka chlebowa typ 720 is a type rye flour, 6.5% protein, a recommended hydration range of 80–90%, and 85% absorption. The standard medium rye flour (type 720) used in Poland for rye breads and sourdough starters. It contains enough bran to give a rich rye flavor but still allows dough to rise (when using sourdough or some wheat). Essential for making żurek (fermented rye soup base) and hearty 100% rye loaves. Produces a moist, dense crumb with a shiny, slightly sticky character typical of traditional Polish rye bread.