Flour – how to choose the best flour for your baking
Jul 30, 2025
Choosing the right flour is perhaps the most underrated part of baking. It's the flour that determines whether your dough will be fluffy like a puff or dense and heavy. Whether you're baking homemade sourdough bread , soft croissants or Italian pizza , the right flour is the key to success.
That's why I've prepared an overview of the ideal flour combinations that even professional bakers use. Just get inspired and the result at home will be worth it.
🍞 What flour for rustic sourdough bread
50% L'Integrale + 30% Il Pane + 20% La Manitoba
– Integrale for full flavor and fiber, Il Pane for stability and depth of flavor, Manitoba for fluffy crumb.
The result: rustic bread with a firm crust and a fragrant crumb.
💡 If you love sourdough bread , Il Pane is a great flour for every day.
🍞 Fluffy toast bread like a cloud
70% Classica + 20% La Manitoba + 10% Farina per Dolci
– Classica for softness, Manitoba for stability and Dolci for a delicate taste.
The result: ultra-light toast with a delicate crust.
🍕 Neapolitan Pizza
80% Pizza Napoletana + 20% La Manitoba
– Special flour for Neapolitan pizza for flavor and authenticity, Manitoba for extra elasticity during long fermentation.
The result: authentic Neapolitan pizza dough with a fluffy edge.
💡 Pizza Napoletana is a must-have for anyone who is serious about pizza.
🥧 Crostata (Italian pie)
60% Farina per Dolci + 30% Classica + 10% Farina di Farro
– Dolci is ideal for baking, Classica adds texture and spelt a nutty flavor.
The result: a flaky, delicate cake with a rustic touch.
🥖 Ciabatta
60% La Manitoba + 20% Classica + 20% Semolina Rimacinata
– Manitoba can handle long rising and high hydration, Classica adds softness, Semola adds color and crunch.
The result: a light ciabatta with large holes and a golden crust.
🫓 Focaccia
70% La Manitoba + 20% Semola Rimacinata + 10% L'Integrale
– Manitoba for fluffiness and high hydration, Semola for golden color and flavor, a little Integrale for a rustic tone.
The result: a tall, fluffy focaccia with a golden crust and rich flavor.
💡 The ideal base is Semola Rimacinata, which will give focaccia an authentic color and flavor.
🥞 Pancakes
50% Farina di Farro + 30% Classica + 20% Farina per Dolci
– Spelt adds a nutty flavor, Classica ensures softness, and Dolci provides a sweet softness.
The result: fluffy pancakes with a slightly rustic tone.
💡 Farina di Farro – organic spelt flour that will give your baking a unique flavor.
🥐 Croissants
60% La Manitoba + 30% Classica + 10% Farina per Dolci
– Manitoba will maintain the structure and layers of butter, Classica will add softness and Farina per Dolci will soften the taste of the dough.
The result: soft, fluffy croissants with a soft crumb.
💡 Try La Manitoba, which handles long rising times and rich doughs.
🎂 Panettone
70% La Manitoba + 20% Classica + 10% Farina per Dolci
– Manitoba will carry the butter and sugar, Classica will ensure softness, Dolci will fine-tune the sweet taste.
The result: fluffy and aromatic panettone that stays soft.
💡 Farina per Dolci is also suitable for cakes and crostatas - a universal pastry flour.
Why is it worth mixing flours?
Each flour has different properties – some will add strength, others will add flavor, and others will add color. By combining flours, you can create a dough that is exactly tailored to what you are baking. Professionals do it regularly, and now you can too. I recommend that you give it a try and try combining flours at least once. You will definitely notice a big difference and discover a new magic of baking.
You can find all recommended flours directly in our e-shop in the Flours that leave dust behind category.
