GoodMills Polska Żytnia mąka razowa typ 2000
Poland
Basia wholemeal rye flour, typ 2000. Full bran and germ for dense traditional rye loaves and feeding rye sour. 100% razowa dough is paste-like and usually pan-baked; very high water binding.
Contains: rye 2000 (wholemeal)
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 wholemeal rye flour, typ 2000. Full bran and germ for dense traditional rye loaves and feeding rye sour. 100% razowa dough is paste-like and usually pan-baked; very high water binding.
Bakes with this flour
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Technical Specifications
Ash Content | 2% |
Żytnia mąka razowa typ 2000 vs Mąka Żytnia Chlebowa Pytlowa Typ 720
Strength
——Protein
10%5.9%-4.1%Hydration
——Maturation
——Żytnia mąka razowa typ 2000 vs Mąka Żytnia Chlebowa Pytlowa Typ 720
Żytnia mąka razowa typ 2000 | ||
|---|---|---|
Strength | — | — |
Protein | 10% | 5.9%-4.1% |
Hydration | — | — |
Maturation | — | — |