La Farina 14
Frießinger Mühle
The powerhouse from Frießinger Mühle. '14' refers to 14% protein, with W 350-360 putting it in Caputo Saccorosso territory. Designed for 1-3 day cold fermentation with minimum 60% water absorption. Produces very aromatic flavor, airy bottom, and short baking time. A German-milled beast.
Optimal hydration: 60% – 68%
Very strong flour, ideal for extended cold fermentation (48-72h). Can handle demanding recipes.
Optimal fermentation: 12-24 hoursat 22°C
OfficialVery strong flour (W350-360). Needs longer warm fermentation than standard. 0.1-0.3% fresh yeast. Hydration 60-68%. Produces very aromatic, airy results.
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Technical Specifications
Absorption | 60% |
Frießinger Mühle La Farina 14 is a type 00 flour, W355 strength, 14% protein, a recommended hydration range of 60–68%, and 60% absorption. The powerhouse from Frießinger Mühle. '14' refers to 14% protein, with W 350-360 putting it in Caputo Saccorosso territory. Designed for 1-3 day cold fermentation with minimum 60% water absorption. Produces very aromatic flavor, airy bottom, and short baking time. A German-milled beast. It ferments best over 12–24 hours at room temp (22°C). Very strong flour (W350-360). Needs longer warm fermentation than standard. 0.1-0.3% fresh yeast. Hydration 60-68%. Produces very aromatic, airy results.
pizza, type-00, german, high-protein, long-rise, professional