What hydration is recommended for PZZ Kraków Wrocławska?

The recommended hydration range for PZZ Kraków Wrocławska is 55–62%. This moderate hydration range offers a good balance between workability and crumb structure.

What is the protein content of PZZ Kraków Wrocławska?

PZZ Kraków Wrocławska contains 10% protein. This lower protein content produces a more tender crumb, suitable for focaccia or short fermentation.

Type 550SoftPoland

PZZ KrakówWrocławska

Name: Wrocławska
Brand: PZZ Kraków

Traditional Polish wrocławska flour (type 500) from PZZ Kraków regional mills. Named after the city of Wroclaw, this flour style is characterized by its sticky, elastic properties ideal for yeast doughs, puff pastry, pierniki (gingerbread), naleśniki, and omelettes. Slightly different character from poznańska - better suited for yeasted and fried preparations.

Hydration59.0%

59%

Ball count

Ball weight29 cm

Ingredients

0/4

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Technical Specifications

Ash Content

0.5%

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PZZ Kraków Wrocławska is a type 550 flour, 10% protein, and a recommended hydration range of 55–62%. Traditional Polish wrocławska flour (type 500) from PZZ Kraków regional mills. Named after the city of Wroclaw, this flour style is characterized by its sticky, elastic properties ideal for yeast doughs, puff pastry, pierniki (gingerbread), naleśniki, and omelettes. Slightly different character from poznańska - better suited for yeasted and fried preparations.

all-purpose, type-500, wroclawska, yeast-dough, nalesniki, regional