Szigetvári Malom Búzakenyérliszt BL80
Hungary
A wheat bread flour for loaves and other yeast doughs, slightly darker than BL55. The mill uses Hungarian wheat and states that no additives are added.
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 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 wheat bread flour for loaves and other yeast doughs, slightly darker than BL55. The mill uses Hungarian wheat and states that no additives are added.
Bakes with this flour
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Búzakenyérliszt BL80 vs Búzakenyérliszt BL 80
Strength
——Protein
10%13%+3.0%Hydration
——Maturation
——Búzakenyérliszt BL80 vs Búzakenyérliszt BL 80
Búzakenyérliszt BL80 | ||
|---|---|---|
Strength | — | — |
Protein | 10% | 13%+3.0% |
Hydration | — | — |
Maturation | — | — |