Italská mouka Molino Casillo typu 0 – ideální na pane i focacciu, pro všechny, co milují zlatavé pečivo s duší, stejně jako Mari Peče

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Italian plain flour for sourdough and leavened bread made from 100% wheat

Name: Italian plain flour for sourdough and leavened bread made from 100% wheat
Brand: Molino Casillo
Price: 59.0 CZK
Availability: InStock

Sale price 59,00 Kč

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Quantity

Only 1 in stock

Type of flour

Pšenice

About the miller

Molino Casillo

Jeden z největších a nejznámějších mlynářů v Itálii. Už od roku 1958 zpracovává výběrovou pšenici z lokálních polí a specializuje se na mouky určené pro pekaře, cukráře i domácí nadšence. Jejich výrobky se pyšní kvalitou, tradicí a důrazem na mouku jako základ každého dobrého těsta. Mouky Casillo jsou oblíbené po celé Evropě pro svoji konzistenci, čistotu a spolehlivé výsledky při každém pečení.

Mari guarantees

Everything from a real baker
Eco-friendly materials
Heart and hands sign

Strong flour for sourdough bread and rustic pastries – Farina Tipo '0' Il Pane Molino Casillo

Italian type "0" wheat flour from durum wheat, developed specifically for baking bread and rustic pastries. It has a higher gluten content, holds its shape perfectly and can withstand long rising times - the ideal choice for an everyday loaf, focaccia or sourdough baguette.

Why you'll fall in love with her

– Type “0” with ideal strength for breads, baguettes and buttery pastries
– Made from 100% Italian durum wheat
– Excellent water absorption and fermentation stability
– Soft and elastic dough with a firm structure
– Soft but firm rind – holds its shape and cuts beautifully

What do you make with flour?

Yeast bread for every day

This flour can handle both sourdough and yeast bread with a beautifully baked crust and soft crumb. Ideal for everyday baking when you want the certainty of a good result.

Baguettes, rolls, buns and focaccia

Strong gluten helps hold its shape and can handle longer fermentations. The dough is elastic and pliable – great for rustic pastries with holes.

Sweet yeast dough

Thanks to its softness and strength, it can handle even heavier doughs - such as Christmas cookies, sweet pastries or milk buns. Ideal for combinations with butter, milk and sugar.

Mari advises on how to bake with Il Pane flour in the best way possible

This flour loves preferences –ferment,bigaorpoolishThey will give it strength and flavor.

Before you start making money, give the flour time –autolysisat least 30 minutes will help develop the structure.

Don't worry about higher hydration levels – 75 to 80% will do just fine, just fold the dough occasionally and let it work.

If you want big holes in the middle, combine withManitobaorsemolina.

It is also perfect forbastard– it holds its shape beautifully, has a firm crust and cuts well.

How to mix Il Pane for different results

50% Il Pane + 50% semola rimacinata → open crumb and rustic taste

70% Il Pane + 30% Manitoba → elastic dough for long fermentation

60% Il Pane + 40% whole wheat → nutritious pastries with rich flavor

70% Il Pane + 30% smooth 00 → fine crumb and softer crust

80% Il Pane + 20% whole grain rye → deeper flavor and longer shelf life of the bread

Timelapse video tří sklenic s kvasem, ve kterých během pár hodin vyroste čepice až ke kraji – ukázka života kvasu v přímém přenosu. V hlavní roli síla přírody a trocha mouky od Mari Peče.

A poem will inspire you with a free e-book

Do you want your sourdough at home to bubble like this? Download the free e-book "Feed your sourdough like a pro" or take my course and find out how to do it simply, clearly, and without unnecessary confusion.

I want an e-book

Get inspired by Mari's recipes

Need an idea of what to bake with flour? Check out the blog where Mari has prepared lots of recipes for you.

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