Molino Piantoni 00 LG Pizza Flour - Long Fermentation (10kg/22lbs) tools

Molino Piantoni 00 LG Pizza Flour - Long Fermentation (10kg/22lbs) toolsIf you love big flavor from time, Molino Piantoni Tradizionale 00 LG is your go to. Its designed for long fermentationthink 16+ hours at 1820C or 4872 hours coldwhile still giving you a dough that opens smoothly and bakes up soft and aromatic. This flour is perfect for Neapolitan style pizza, contemporary pizza, tray pizza, and focaccia. Best for very long, or cold fermentation for up to 72 hours at 4C.

W: 360-380

this mix ensures consistency

height of 110mm (4

leavened doughs that need strength

including on reheat

Finished with a coffee + caramel glaze that adds aromatic snap and balance

aromatic festive breads and performs year-round for brioche and croissants

is perfect for 18-48 hour fermentation periods and high hydration levels

and just plain heavenly on a thick slice of bread or bruschetta

Perfect for creating traditional Neapolitan pizza with 62% hydration and a golden

easy-to-work-with whole wheat flour

800 g Water