Agricola Piano Forte 320 Type 0 W320 Flour High Hydration 11 lbs Paper Bag

HIGH HYDRATION AND LONG MATURATIONS: flour type 0 strength [W 350-360, to be confirmed] with minimum protein 13% and absorption of more than 65%. Holds highly hydrated doughs and maturations in the fridge for 24 to 48 hours, extendable up to 72 hours, without losing structure. For pizza in a pan, in shovel and at the same time: designed for those who want pizzeria results even at home. Ideal for baking pizza, shovel, contemporary round and high hydration, and for long ripening focaccia and bread with chariot or sourdough. DIRECT OR INDIRECT METHOD: works with direct dough, even with short autolysis, and with biga, poolish or sourdough. Starting directions: hydration over 65%, 6-8 hours at 21-24°C or 24-48 hours in the refrigerator. For more flavour, add about 5% whole wheat flour. Wheat grown by us in Puglia: Italian varieties of soft wheat Bologna and ACA 360, non-GMO, grown directly by the farm with voluntary integrated agriculture. Cylinder milling that preserves live wheat germ, with no additives, enzymes or enhancers added. 11 kg bag for those who knead often: practical size for intensive home use and small laboratories. Store in a cool, dry place, lasts 8 months. Contains gluten, may contain traces of soy, mollusks and mustard NO ADDITIVES · NO ADDIUVANTS · 100% NATURAL No additives, no technology adjuvants added. Only ground wheat, nothing else.