PZZ Kraków Poznańska
MediumPoland
PZZ Kraków Poznańska, typ 500 style all-purpose flour at about 10.5% protein. Sticky enough for pierogi edges, uszka, kluski, and homemade pasta.
How the calculator uses this flour
- Fermentation window. With 10.5% protein, the dough peaks after about 5.5 h at 22°C, inside a 3–9 h window. In the fridge at 4°C, it holds up to 22 h.
- Hydration range. From its specs, Pandough estimates 56–63% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 61–63%.
PZZ Kraków Poznańska, typ 500 style all-purpose flour at about 10.5% protein. Sticky enough for pierogi edges, uszka, kluski, and homemade pasta.
Bakes with this flour
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Technical Specifications
Ash Content | 0.5% |
Poznańska vs Basia Poznańska
Strength
MediumMediumProtein
10.5%10.6%+0.1%Hydration
——Maturation
——Poznańska vs Basia Poznańska
Poznańska | ||
|---|---|---|
Strength | Medium | Medium |
Protein | 10.5% | 10.6%+0.1% |
Hydration | — | — |
Maturation | — | — |