Polskie Młyny Szymanowska luksusowa typ 550
MediumPoland
Szymanowska Luksusowa, typ 550 wheat flour from Polskie Młyny, about 11.5% protein. Everyday stronger all-purpose for enriched yeast doughs (babka, chałka) and general baking. Mill does not publish W or falling number.
How the calculator uses this flour
- Fermentation window. With 11.5% protein, the dough peaks after about 6.5 h at 22°C, inside a 3.5–10 h window. In the fridge at 4°C, it holds up to 29 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%.
Szymanowska Luksusowa, typ 550 wheat flour from Polskie Młyny, about 11.5% protein. Everyday stronger all-purpose for enriched yeast doughs (babka, chałka) and general baking. Mill does not publish W or falling number.
Bakes with this flour
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Technical Specifications
Ash Content | 0.55% |
Szymanowska luksusowa typ 550 vs Basia Poznańska
Strength
MediumMediumProtein
11.5%10.6%-0.9%Hydration
——Maturation
——Szymanowska luksusowa typ 550 vs Basia Poznańska
Szymanowska luksusowa typ 550 | ||
|---|---|---|
Strength | Medium | Medium |
Protein | 11.5% | 10.6%-0.9% |
Hydration | — | — |
Maturation | — | — |