W 200-270; P/L 0.5-0.6; Falling number >=250s; Protein >=12%
Strong bread flour with clean wheaty flavour. Milled by Molino Bongermino in Italy — built for strong dough and reliable oven spring. Ideal for bread and sourdough,long fermentation.
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Milled by Molino Bongermino in Puglia. A modern Italian mill founded in 2012, focused on high-quality cereals with tight traceability from field to bag.
Why you’ll like it: For dependable results across recipes with balanced flavour.
Baking flour. A straightforward choice when you want for dependable results across recipes.
Best for: Bread, Sourdough, and Long fermentation.
Finish: White (or pale),Strong.
Farming method: Conventional.
At-a-glance: 12.5% protein, W 235, 0.80% ash.
How to get the best from it: Start with the suggested hydration, then adjust by feel; a short rest often improves handling and flavour.
