Samyang 큐원 강력분 (Samyang Q-One)

StrongSouth Korea

Korean strong/bread flour (강력분), ~12% protein, milled from US/Canadian wheat at Samyang's Asan plant. Standard bread-flour strength for loaves, sandwich bread and pizza dough at 58-65% hydration. One of the three mainstream Korean strong flours alongside Beksul and Gompyo; treat them as interchangeable for most recipes.

Hydration62.0%

62%

Ball count

Ball weight29 cm

Ingredients

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How the calculator uses this flour

Fermentation window. With 12% protein, the dough peaks after about 7 h at 22°C, inside a 3.5–11 h window. In the fridge at 4°C, it holds up to 26 h.
Hydration range. From its specs, Pandough estimates 59–71% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.

Samyang 큐원 강력분 (Samyang Q-One) fermentation range

The catalog window for Samyang 큐원 강력분 (Samyang Q-One) is 0–26 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.