Basic Ingredients 00 wheat flour (AKA farina di grano tenero 00) is an imported Italian flour. It is an excellent choice for making artisan breads, particularly those involving sourdough and long fermentation processes.
You may have seen the term “Grano Tenero” before, perhaps in an Italian bakery. In English it means common wheat, bread wheat, and/or soft wheat.
Bread Flour Characteristics
This Basic Ingredients Italian flour is perfect for making bread for the following reasons:
• 00 Flour
• 13.5% protein
• W300/320 strength, and
• P/L 0.50/0.60 elasticity
Let’s look at each one of these characteristics, to understand the part they play in the bread making process.
A double zero flour signifies a fine texture and low bran content of the flour, resulting in a smoother and lighter dough.
The protein content is relatively high for a “00” flour, which is desirable for bread-making as it provides structure and strength to the dough.
W300/320 strength specification
This number indicates the flour’s gluten strength. With a higher number indicating greater strength. This particular flour falls within the W300/320 range, indicating good gluten development and structure in the dough. This strength is beneficial for supporting the fermentation process, allowing the dough to rise and develop a desirable crumb structure.
P/L value of 0.50/0.60
This represents the dough’s extensibility (P) and elasticity (L). A balanced P/L ratio indicates that the dough has both stretchiness and good elasticity. This characteristic is essential for artisan breads, as it enables the dough to hold its shape during fermentation and baking, resulting in a well-risen and properly structured loaf.
Why Buy Basic Ingredients Italian Bread Flour?
In summary this Italian 00 Bread Flour is an ideal choice for making artisan breads with sourdough and long fermentation processes using yeast.
Its fine texture, high protein content, and balanced strength and elasticity provide the necessary qualities for creating flavourful, well-structured loaves with a pleasing crumb.
With its characteristics of high protein content, strength, and elasticity, is well-suited for making sourdough bread. Sourdough bread is traditionally made using a natural leavening agent, called a sourdough starter, which is a mixture of flour and water that ferments over time.
Using this flour for sourdough bread allows you to take advantage of its protein content and gluten development capabilities. The long fermentation process involved in sourdough baking helps to enhance the flavour, texture, and digestibility of the bread.
The natural acids produced during sourdough fermentation contribute to the unique tangy flavor profile that is characteristic of sourdough bread. The longer fermentation period also allows for the breakdown of gluten, making the bread easier to digest for individuals with gluten sensitivities.
Indeed, this type of flour can certainly be used for making bread with yeast as well. While yeast allows for a quicker rise, an extended fermentation period can greatly enhance the flavour of the bread. Allowing the dough to ferment for a minimum of 12 hours provides ample time for the flavours to develop, resulting in a more complex and delicious final product. This longer fermentation period also allows for better gluten development and can contribute to a more desirable texture in the finished bread.
• 13.5 % Protein High protein content, high water absorption and long rising
• Alveograph Chopin Bread making Index W: 300 ÷ 320 Elasticity P/L: 0.50 – 0.60
• Farinograph Brabender Absorption: 59 – 61 Stability: 12’ – 14’ Hagberg Index: 30 – 60 Growth: 3’00” – 4’00”
• Falling number Enzymatic activity: 340 – 360 Dry gluten: 13.00 – 13.50%