Type 1 flour made exclusively from 100% Italian wheat, processed in purity to preserve fiber and minerals. Features a distinctive amber color and robust wheat flavor that sets it apart from refined 00 flours. W300 strength handles high hydration and medium fermentation beautifully. Perfect for rustic pizzas, focaccia, and artisan breads where you want more character and nutritional value without going full whole wheat.
Type 1 flour made exclusively from 100% Italian wheat, processed in purity to preserve fiber and minerals. Features a distinctive amber color and robust wheat flavor that sets it apart from refined 00 flours. W300 strength handles high hydration and medium fermentation beautifully. Perfect for rustic pizzas, focaccia, and artisan breads where you want more character and nutritional value without going full whole wheat.
The catalog window for Polselli Italiana is 24–72 hours at 4°C (39°F). Pandough estimates yeast and timing from that window plus your hydration, salt, yeast type, and the temperatures the dough actually sees.
Fermentation time also depends on dough temperature, yeast amount, hydration, and the split between warm and cold proofing.
pizza, rustic, type-1, italian-wheat, high-fiber, medium-fermentation, artisan-bread
Absorption | 60% |
Ash Content | 0.8% |
Italiana | ||
|---|---|---|
Strength | Strong · W 300 | Strong · W 300 |
P/L | 0.55 | 0.60+0.05 |
Protein | 12% | — |
Hydration | — | — |
Maturation | 6-14h 22°C | — |
