ToTa! Mąka Żytnia Pytlowa Typ 980
Poland
A type 980 rye flour for traditional sifted-rye bread and bread starters.
Contains: rye 980
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 type 980 rye flour for traditional sifted-rye bread and bread starters.
Bakes with this flour
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Mąka Żytnia Pytlowa Typ 980 vs Mąka Żytnia Chlebowa Pytlowa Typ 720
Strength
——Protein
10.1%5.9%-4.2%Hydration
——Maturation
——Mąka Żytnia Pytlowa Typ 980 vs Mąka Żytnia Chlebowa Pytlowa Typ 720
Mąka Żytnia Pytlowa Typ 980 | ||
|---|---|---|
Strength | — | — |
Protein | 10.1% | 5.9%-4.2% |
Hydration | — | — |
Maturation | — | — |