ToTa! Mąka Żytnia Typ 720
Poland
A type 720 rye flour for rye bread and mixed-flour loaves.
Contains: rye 720
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 720 rye flour for rye bread and mixed-flour loaves.
Bakes with this flour
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Mąka Żytnia Typ 720 vs Mąka Żytnia Chlebowa Pytlowa Typ 720
Strength
——Protein
7.6%5.9%-1.7%Hydration
——Maturation
——Mąka Żytnia Typ 720 vs Mąka Żytnia Chlebowa Pytlowa Typ 720
Mąka Żytnia Typ 720 | ||
|---|---|---|
Strength | — | — |
Protein | 7.6% | 5.9%-1.7% |
Hydration | — | — |
Maturation | — | — |