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.
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1Decent mid range flour. Nothing flashy but reliable
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Best For
Pizza Napoletana
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