ToTa! Mąka Pszenna Luksusowa Typ 500
MediumPoland
A finely milled type 500 wheat flour for white bread and yeasted baking.
How the calculator uses this flour
- Fermentation window. With 11.2% protein, the dough peaks after about 6 h at 22°C, inside a 3–9.5 h window. In the fridge at 4°C, it holds up to 25 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%.
A finely milled type 500 wheat flour for white bread and yeasted baking.
Bakes with this flour
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Mąka Pszenna Luksusowa Typ 500 vs Basia Tortowa Extra 😉
Strength
MediumMediumProtein
11.2%10%-1.2%Hydration
——Maturation
——Mąka Pszenna Luksusowa Typ 500 vs Basia Tortowa Extra 😉
Mąka Pszenna Luksusowa Typ 500 | ||
|---|---|---|
Strength | Medium | Medium |
Protein | 11.2% | 10%-1.2% |
Hydration | — | — |
Maturation | — | — |