Polselli Super High Strength Italian 00 Flour for Sourdough & Bread (W 360) – 11 lb (5 kg)
Milled in Italy for dependable handling, this Italian 00 flour is built for serious home dough work and restaurant prep lines.
Best Uses
- Long-fermentation pizza (24–26h) and cold dough programs
- Sourdough country loaves and bâtards
- High-hydration doughs that need extra tolerance
- Ciabatta and artisan rolls
- Preferments (biga/poolish) for bakery production
- Large-batch mixing for pro bakeries
Dough Performance
- W Index: W 360 — indicates dough strength and fermentation tolerance for your schedule.
- Protein: 15.5% — supports structure, oven spring, and handling.
- Fermentation / Rising Time: 24–26h — practical guidance for planning mixing, proofing, and service.
Why Choose Polselli
- Italian milling quality for consistent dough results batch after batch.
- Trusted by home bakers and professional pizza makers for reliable handling.
Product Details
- Flour type: 00
- Size/weight: 11 lb (5 kg)
- Protein: 15.5%
- W index: 360
- Suggested fermentation: 24–26h
FAQ
What does “00” mean?
“00” refers to a fine Italian milling grade. It’s prized for smooth dough handling and a tender, crisp bake—especially in pizza doughs.
Is this best for short or long fermentation?
This flour is well-suited to 24–26h schedules, depending on your dough formula and temperature control.
Is this flour unbromated?
Yes. This is unbromated flour, making it a great choice for long-fermentation pizza, sourdough, high-hydration breads, ciabatta, and artisan baking.
Is this flour unbleached?
Yes. This is unbleached flour, offering a traditional flour option for serious home bakers, pizzerias, bakeries, and foodservice kitchens.
