Suvorovo Type 500
StrongBulgaria
Type 500 flour from the Suvorovo mill in Bulgaria. It contains 13.3% protein and comes in a yellow 1 kg bag.
How the calculator uses this flour
- Fermentation window. With 13.3% protein, the dough peaks after about 9 h at 22°C, inside a 4.5–15 h window. In the fridge at 4°C, it holds 1–48 h.
- Hydration range. From its specs, Pandough estimates 60–69% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Type 500 flour from the Suvorovo mill in Bulgaria. It contains 13.3% protein and comes in a yellow 1 kg bag.
Bakes with this flour
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