Polselli Classica
Polselli
Family-run mill south of Rome blending 22 wheat varieties. Lower protein than Caputo (11.5% vs 12.5%) creates more tender, delicate crust. Exceptional hand-kneading experience - silky smooth. Works for direct method with medium proofing. Bakers love its forgiving nature and consistent results.
Optimal hydration: 58% – 65%
Strong flour suitable for most pizza styles. Works great with 24-48h cold fermentation.
Optimal fermentation: 8-24 hoursat 25°C
TestedMedium proofing times. Blends 22 wheat varieties. Exceptionally smooth hand-kneading experience.
Community Ratings
No community bakes yet
Bake with this flour and share your results!
Comments
1Decent mid range flour. Nothing flashy but reliable
Pandough is still early
There's one person and a lot of passion behind Pandough. I do my best to keep the data accurate, but at this scale small hiccups can happen. If you spot anything — let me know. Any form of support is hugely appreciated. Thank you for being here.
Best For
Technical Specifications
Absorption | 56% |
Ash Content | 0.55% |
Polselli Polselli Classica is a type 00 flour, W270 strength, 11.5% protein, a P/L ratio of 0.55, a recommended hydration range of 58–65%, and 56% absorption. Family-run mill south of Rome blending 22 wheat varieties. Lower protein than Caputo (11.5% vs 12.5%) creates more tender, delicate crust. Exceptional hand-kneading experience - silky smooth. Works for direct method with medium proofing. Bakers love its forgiving nature and consistent results. It ferments best over 8–24 hours at room temp (25°C). Medium proofing times. Blends 22 wheat varieties. Exceptionally smooth hand-kneading experience.
pizza, neapolitan, type-00, tender-crust, hand-kneading, family-mill