ToTa! Mąka Żytnia Razowa Typ 2000
Poland
A type 2000 wholemeal rye flour with retained bran, for rye loaves and bread starters.
Contains: rye 2000 (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 type 2000 wholemeal rye flour with retained bran, for rye loaves and bread starters.
Bakes with this flour
Loading...
Mąka Żytnia Razowa Typ 2000 vs Mąka Żytnia Chlebowa Pytlowa Typ 720
Strength
——Protein
8.2%5.9%-2.3%Hydration
——Maturation
——Mąka Żytnia Razowa Typ 2000 vs Mąka Żytnia Chlebowa Pytlowa Typ 720
Mąka Żytnia Razowa Typ 2000 | ||
|---|---|---|
Strength | — | — |
Protein | 8.2% | 5.9%-2.3% |
Hydration | — | — |
Maturation | — | — |