Flour Type "1" Weight 500 gr
Bread Flour Type 1
Packed in Modified Atmoshere
Shelf Life: 18 Monts
Bread Flour type “1”, sourced from Italian soft-wheat varieties.
Ideal for the production of gourmet rolls, Ciabatta bread and soft whole-meal pizza.
Its germ and bran-rich content makes the dough very fragrant and preserves the natural taste of the grain.
Place the flour on the table and give it a ring shape. Warm the water up to about 30°C and melt the yeast in it; add the water inside the core of the flour’s ring and knead; add the salt and then keep kneading until the dough gets soft and elastic. Sprinkle it with a pinch of flour, cover and let it leaven for at least 1 hour.
After that, divide the dough into little rectangle shaped portions; let them leaven for further 40 min.
Oven cook at 220°C for 20 min.
|Alveograph W||220 - 250|
|Alveograph P/L||0.50 - 0.60|
|Liquid Absorption||54% Min|
|Stability Time||12 Minutes|