Pandough
맥선 강력분 (Sajo McSun)

Very StrongFlag of KRSouth Korea

Korean strong/bread flour (강력분) milled by Sajo Dongawon under its McSun brand from high-protein Canadian wheat - grade-1 (ash ~0.42% or lower), ~13% protein (class estimate; no per-product label figure published). Stronger than the typical ~12% Korean strong flour, so it handles 60-68% hydration and longer ferments better - suited to bread, European-style loaves, pizza, bagels and baguettes.

Hydration64.0%
64%
Ball count
Ball weight29 cm

Ingredients

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Sajo Dongawon (McSun) 맥선 강력분 (Sajo McSun) is 13% protein and a recommended hydration range of 60–68%. Korean strong/bread flour (강력분) milled by Sajo Dongawon under its McSun brand from high-protein Canadian wheat - grade-1 (ash ~0.42% or lower), ~13% protein (class estimate; no per-product label figure published). Stronger than the typical ~12% Korean strong flour, so it handles 60-68% hydration and longer ferments better - suited to bread, European-style loaves, pizza, bagels and baguettes.

How much hydration for Sajo Dongawon (McSun) 맥선 강력분 (Sajo McSun)?

The recommended hydration range for Sajo Dongawon (McSun) 맥선 강력분 (Sajo McSun) is 60–68%. A practical starting point is 64%.

Hydration should match your oven temperature. Lower heat means a longer bake, so the dough needs more water to avoid drying out.

As a very strong flour, Sajo Dongawon (McSun) 맥선 강력분 (Sajo McSun) can handle a home-oven range around 64–68%. The extra water helps prevent the longer bake from drying out the pizza.

Sajo Dongawon (McSun) 맥선 강력분 (Sajo McSun) fermentation for 4–12 hours

As a very strong flour, Sajo Dongawon (McSun) 맥선 강력분 (Sajo McSun) is suited to fermentation at 22°C (72°F). Its room-temperature window is 4–12 hours, with the best structure around 8 hours.

Sajo Dongawon (McSun) 맥선 강력분 (Sajo McSun) fermentation for 24 hours

A 24-hour cold fermentation for Sajo Dongawon (McSun) 맥선 강력분 (Sajo McSun) develops a richer flavor while preserving dough structure and an airy rim. Keep the dough around 4°C (39°F), then warm it for about 2–3 hours before baking.

Sajo Dongawon (McSun) 맥선 강력분 (Sajo McSun) fermentation for 48 hours

A 48-hour cold fermentation for Sajo Dongawon (McSun) 맥선 강력분 (Sajo McSun) develops a richer flavor while preserving dough structure and an airy rim. Keep the dough around 4°C (39°F), then warm it for about 2–3 hours before baking.

Sajo Dongawon (McSun) 맥선 강력분 (Sajo McSun) fermentation for 72 hours

A 72-hour cold fermentation for Sajo Dongawon (McSun) 맥선 강력분 (Sajo McSun) develops a richer flavor while preserving dough structure and an airy rim. Keep the dough around 4°C (39°F), then warm it for about 2–3 hours before baking.

Sajo Dongawon (McSun) 맥선 강력분 (Sajo McSun) vs CJ Beksul 백설 강력분 (CJ Beksul)

For hydration, Sajo Dongawon (McSun) 맥선 강력분 (Sajo McSun) is listed at 60–68%, compared with CJ Beksul 백설 강력분 (CJ Beksul) at 58–65%.

View CJ Beksul 백설 강력분 (CJ Beksul) flour details

korean, strong-flour, bread-flour, high-protein, canadian-wheat, pizza, bread

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Technical Specifications

Ash Content
0.42%

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