ToTa! Mąka Żytnia Pełnoziarnista
Poland
A wholegrain rye flour milled from the entire grain, for rye loaves.
Contains: rye (wholemeal)
How the calculator uses this flour
- Fermentation window. The calculator expects the dough to peak after about 2 h at 22°C, inside a 1.5–3.5 h window. Its window is too short for a long fridge retard.
- Hydration range. From its specs, Pandough estimates 55–62% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 60–62%.
A wholegrain rye flour milled from the entire grain, for rye loaves.
Bakes with this flour
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Mąka Żytnia Pełnoziarnista vs Mąka Żytnia Chlebowa Pytlowa Typ 720
Strength
——Protein
9.2%5.9%-3.3%Hydration
——Maturation
——Mąka Żytnia Pełnoziarnista vs Mąka Żytnia Chlebowa Pytlowa Typ 720
Mąka Żytnia Pełnoziarnista | ||
|---|---|---|
Strength | — | — |
Protein | 9.2% | 5.9%-3.3% |
Hydration | — | — |
Maturation | — | — |