Italian plain flour for sourdough bread made from 100% wheat

Yeast bread for every day

This Italian bread flour can handle both sourdough and yeast loaves 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.

Bread 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 – 75 to 80% will do just fine, just fold the dough occasionally and let it work.

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

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

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