Polselli Super
Polselli
Stronger version of Polselli for extended fermentation (72+ hours). W300+ makes it suitable for Roman al Taglio and contemporary styles. Unfortunately only available in larger bags (5kg+) making it harder for home bakers to try. Cult following among serious pizza enthusiasts.
Optimal hydration: 62% – 70%
Very strong flour, ideal for extended cold fermentation (48-72h). Can handle demanding recipes.
Optimal fermentation: 24-48 hoursat 22°C
OfficialW300+. 72+ hour rise. Roman-style.
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Comments
2strong flour. handles abuse well. recommended for long ferments only dont bother with same day
W320+ and it shows. 48-72h cold ferment, the dough is silky smooth and extensible. Thats hard to find at this W level
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Best For
Pizza Classica
Technical Specifications
Absorption | 58% |
Ash Content | 0.55% |
Polselli Polselli Super is a type 00 flour, W320 strength, 12.5% protein, a P/L ratio of 0.55, a recommended hydration range of 62–70%, and 58% absorption. Stronger version of Polselli for extended fermentation (72+ hours). W300+ makes it suitable for Roman al Taglio and contemporary styles. Unfortunately only available in larger bags (5kg+) making it harder for home bakers to try. Cult following among serious pizza enthusiasts. It ferments best over 24–48 hours at room temp (22°C). W300+. 72+ hour rise. Roman-style.
pizza, roman-style, al-taglio, long-fermentation, type-00, cult-favorite