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.
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.
The catalog window for Sajo Dongawon (McSun) 맥선 강력분 (Sajo McSun) is 0–47 hours at 4°C (39°F). Pandough estimates yeast and timing from that window plus your hydration, salt, yeast type, and the temperatures the dough actually sees.
Fermentation time also depends on dough temperature, yeast amount, hydration, and the split between warm and cold proofing.
korean, strong-flour, bread-flour, high-protein, canadian-wheat, pizza, bread
Ash Content | 0.42% |
맥선 강력분 (Sajo McSun) | ||
|---|---|---|
Strength | Strong | Strong |
Protein | 13% | 12%-1.0% |
Hydration | — | — |
Maturation | 4.4-14.3h 22°C | 3.6-11.3h 22°C-2h |
