SUPER SET FOR HOMEMADE SOURDOUGH BREAD

With this set, your kitchen will become an artisanal bakery. It is designed to allow you to experiment with flavor and structure:

• Perfect wheat-rye sourdough bread: The Il Pane base ensures height and stability, while the addition of L’Integrale provides that perfect rustic flavor
• Crunchy Italian baguettes and ciabattas: Thanks to Semolina, the crust will be incredibly crunchy and the crumb beautifully aerated
• Rich whole grain bread: For lovers of bold flavors – L’Integrale adds minerals and the characteristic aroma of the whole grain to the dough
• Pizza with a rustic touch: Add a bit of whole grain flour to your pizza dough for deeper flavor and better nutritional value

Working with sourdough is alchemy, but with these flours, you have a huge head start. Here are a few of my tricks for the best loaf:

• Mix with consideration: My favorite "bread math" is 70% Il Pane, 20% L’Integrale, and 10% Semolina. This triple combination ensures stability, deep flavor, and a crunchy crust in every bite
• Semolina loves water: Semola Rimacinata can absorb more water (high hydration). If you add it to the dough, the crumb will be more supple and the bread will stay fresh longer
• Watch the strength of whole grain flour: L’Integrale is a true whole grain flour. If you use a lot of it in a recipe, the dough will ferment slightly faster. Keep an eye on the time so your bread doesn't overproof in the basket
• Steam is key: For your bread to look like it’s from Pinterest, it needs moisture in the first phase of baking. Use a sprayer or an old baking pan with water at the bottom of the oven – this is the only way the crust will stretch beautifully and create that typical "ear"

To ensure your baking isn't a game of chance, we must distinguish between two laboratory values in Italian flours: Milling Type and Flour Strength.

Milling Type (Tipo 00, 0, 1, 2, Integrale)
This data tells us how much the grain has been "cleaned" of the husks (bran). It is measured as mineral content (ash):

• Tipo 00: The purest flour from the core of the grain. Minimum minerals, maximum fineness, and snow-white color
• Tipo 0: Contains slight traces of bran, giving it a bit more character and often a better ability to bind water
• Tipo 1 and 2: "High extraction" flours with a higher content of minerals and fiber for a rustic taste
• L’Integrale: The whole grain version, where everything is ground – the germ, the husk, and the core

Flour Strength (W)
This is the motor of your dough. It tells us how much gluten the flour has and how much load it can carry:

• Weak flour (W 90–180): Delicate doughs, shortcrust, wafers. We don't want the dough to be elastic
• Medium-strong flour (W 180–280): Standard bread, pizza, focaccia. Handles fermentation in the range of hours
• Strong flour (W over 300): Long fermentations (24–48 h) and doughs full of fat and sugar (braided sweet bread, brioche)