Polselli Super High Strength Italian 00 Flour for Sourdough & Bread (W 360) – 55 lb (25 kg)
Milled in Italy for dependable handling, this Italian 00 flour is built for serious home dough work and restaurant prep lines.
Best Uses
- Long-fermentation pizza (24–26h) and cold dough programs
- Sourdough country loaves and bâtards
- High-hydration doughs that need extra tolerance
- Ciabatta and artisan rolls
- Preferments (biga/poolish) for bakery production
- Large-batch mixing for pro bakeries
For pizzerias & bakeries: This format is designed for steady throughput, consistent batching, and high-volume dough production.
Dough Performance
-
W Index: W 360 — indicates dough strength and fermentation tolerance for your schedule.
-
Protein: 15.5% — supports structure, oven spring, and handling.
-
Fermentation / Rising Time: 24–26h — practical guidance for planning mixing, proofing, and service.
Why Choose Polselli
- Performance-driven flour for predictable mixing, stretching, and baking.
- A practical choice for both small-batch home dough and production lines.
Product Details
-
Flour type: 00
-
Size/weight: 55 lb (25 kg)
-
Protein: 15.5%
-
W index: 360
-
Suggested fermentation: 24–26h
FAQ
What does “00” mean?
“00” refers to a fine Italian milling grade. It’s prized for smooth dough handling and a tender, crisp bake—especially in pizza doughs.
Is this best for short or long fermentation?
This flour is well-suited to 24–26h schedules, depending on your dough formula and temperature control.
Is this flour unbromated?
Yes. This is unbromated flour, making it a great choice for long-fermentation pizza, sourdough country loaves, high-hydration doughs, ciabatta, artisan rolls, preferments, and high-volume bakery production.
Is this flour unbleached?
Yes. This is unbleached flour, offering a traditional flour option for serious home bakers, pizzerias, bakeries, restaurants, and foodservice kitchens.
