ToTa! Mąka Pszenna Grahamka Typ 1850
Poland
A type 1850 wheat graham flour for sourdough bread, rolls and mixed-flour loaves.
Contains: wheat 1850 (wholemeal)
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 59–66% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–66%.
A type 1850 wheat graham flour for sourdough bread, rolls and mixed-flour loaves.
Bakes with this flour
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Mąka Pszenna Grahamka Typ 1850 vs Basia Pełnoziarnista
Strength
——Protein
12.5%14.4%+1.9%Hydration
——Maturation
——Mąka Pszenna Grahamka Typ 1850 vs Basia Pełnoziarnista
Mąka Pszenna Grahamka Typ 1850 | ||
|---|---|---|
Strength | — | — |
Protein | 12.5% | 14.4%+1.9% |
Hydration | — | — |
Maturation | — | — |