맥선 강력분 (Sajo McSun)
Sajo Dongawon (McSun)
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.
Optimal hydration: 60% – 68%
Select a flour with W strength data for personalized hydration guidance.
Optimal fermentation: 4-12 hoursat 22°C
TestedRoom temp (~22°C): 4-12h bulk, best around 8h. Holds the longer end well. Hydration 60-68%.
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Technical Specifications
Ash Content | 0.42% |
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. It ferments best over 4–12 hours at room temp (22°C). Room temp (~22°C): 4-12h bulk, best around 8h. Holds the longer end well. Hydration 60-68%.
korean, strong-flour, bread-flour, high-protein, canadian-wheat, pizza, bread