PZZ Kraków Wrocławska
MediumPoland
PZZ Kraków Wrocławska, typ 500 style flour at about 10% protein. Stickier, more elastic character than poznańska; used for yeast doughs, naleśniki, pierniki, and fried batters.
How the calculator uses this flour
- Fermentation window. With 10% 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 55–62% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 60–62%.
PZZ Kraków Wrocławska, typ 500 style flour at about 10% protein. Stickier, more elastic character than poznańska; used for yeast doughs, naleśniki, pierniki, and fried batters.
all-purpose, type-500, wroclawska, yeast-dough, nalesniki, regional
Bakes with this flour
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Technical Specifications
Ash Content | 0.5% |
Wrocławska vs Basia Poznańska
Strength
MediumMediumProtein
10%10.6%+0.6%Hydration
——Maturation
——Wrocławska vs Basia Poznańska
Wrocławska | ||
|---|---|---|
Strength | Medium | Medium |
Protein | 10% | 10.6%+0.6% |
Hydration | — | — |
Maturation | — | — |