Classica
Le 5 Stagioni
Easy-to-use Type 00 soft wheat flour. Traditional flour suitable for various preparations - pizza dough, bread, and pastries. Not suitable for long fermentations.
Optimal hydration: 52% – 58%
Medium strength flour. Best for same-day bakes or shorter cold ferments (12-24h). Keep hydration moderate.
Optimal fermentation: 4-8 hoursat 22°C
OfficialShort fermentation. W200.
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Comments
4quick dough for tuesday night dinner = this flour + 4 hours = happy kids. nothing fancy but it gets the job done when you dont have time for a 24h ferment
decent quick dough flour. nothing special tbh
dirt cheap in europe (25kg for 18€ in Germany). in the US its like $13 per kilo on amazon lol. totally different product at that price point
W200 = same day only. made this mistake early on, tried a 24h cold ferment and the dough completley collapsed. its a 4-6 hour flour max at room temp. for overnights get the Superiore or Napoletana
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Technical Specifications
Absorption | 53% |
Ash Content | 0.55% |
Le 5 Stagioni Classica is a type 00 flour, W200 strength, 10.5% protein, a P/L ratio of 0.50, a recommended hydration range of 52–58%, and 53% absorption. Easy-to-use Type 00 soft wheat flour. Traditional flour suitable for various preparations - pizza dough, bread, and pastries. Not suitable for long fermentations. It ferments best over 4–8 hours at room temp (22°C). Short fermentation. W200.
00, all-purpose, short-fermentation, beginner-friendly, versatile