Sofia Mel Classic
StrongBulgaria
Type 500 wheat flour milled by GoodMills Bulgaria for everyday bread, rolls and pastries. It contains 11.6% protein, ascorbic acid and enzymes. Sold in 1 kg and 2 kg bags.
Contains: wheat 500, ascorbic acid, enzymes
How the calculator uses this flour
- Fermentation window. With 11.6% protein, the dough peaks after about 6.5 h at 22°C, inside a 3.5–11 h window. In the fridge at 4°C, it holds up to 30 h.
- Hydration range. From its specs, Pandough estimates 58–65% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 63–65%.
Type 500 wheat flour milled by GoodMills Bulgaria for everyday bread, rolls and pastries. It contains 11.6% protein, ascorbic acid and enzymes. Sold in 1 kg and 2 kg bags.
Bakes with this flour
Loading...
Classic vs Suvorovo Type 500
Strength
StrongStrongProtein
11.6%13.3%+1.7%Hydration
——Maturation
——Classic vs Suvorovo Type 500
Classic | ||
|---|---|---|
Strength | Strong | Strong |
Protein | 11.6% | 13.3%+1.7% |
Hydration | — | — |
Maturation | — | — |