Sofia Mel Tipovo
Bulgaria
Type 1150 wheat flour milled by GoodMills Bulgaria for darker breads and home bread machines. It contains 12.2% protein, ascorbic acid and enzymes. It can form the wheat base of mixed dark breads.
Contains: wheat 1150, ascorbic acid, enzymes
How the calculator uses this flour
- Fermentation window. The calculator expects the dough to peak after about 7.5 h at 22°C, inside a 4–12 h window. In the fridge at 4°C, it holds up to 37 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 1150 wheat flour milled by GoodMills Bulgaria for darker breads and home bread machines. It contains 12.2% protein, ascorbic acid and enzymes. It can form the wheat base of mixed dark breads.
Bakes with this flour
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Tipovo vs Suvorovo Type 500
Strength
—StrongProtein
12.2%13.3%+1.1%Hydration
——Maturation
——Tipovo vs Suvorovo Type 500
Tipovo | ||
|---|---|---|
Strength | — | Strong |
Protein | 12.2% | 13.3%+1.1% |
Hydration | — | — |
Maturation | — | — |