Szigetvári Malom Búzafinomliszt BL55
MediumHungary
A finely milled white wheat flour for bread rolls and everyday baking. The mill uses Hungarian wheat and states that no additives are added.
How the calculator uses this flour
- Fermentation window. With 9.8% protein, the dough peaks after about 5.5 h at 22°C, inside a 3–9 h window. In the fridge at 4°C, it holds up to 22 h.
- Hydration range. From its specs, Pandough estimates 55–63% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 61–63%.
A finely milled white wheat flour for bread rolls and everyday baking. The mill uses Hungarian wheat and states that no additives are added.
Bakes with this flour
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Búzafinomliszt BL55 vs Búzakenyérliszt BL 80
Strength
Medium—Protein
9.8%13%+3.2%Hydration
——Maturation
——Búzafinomliszt BL55 vs Búzakenyérliszt BL 80
Búzafinomliszt BL55 | ||
|---|---|---|
Strength | Medium | — |
Protein | 9.8% | 13%+3.2% |
Hydration | — | — |
Maturation | — | — |