Italian Flour for Sourdough: 3 Polselli Picks for Better Crust, Crumb, and Flavor
Why Polselli Is a Great Choice for Sourdough
Sourdough success depends on flour that can handle fermentation. Polselli flours are reliable, consistent, and designed for dough performance, which helps both home bakers and professional kitchens get better structure, better rise, and more predictable results. If you bake often, choosing the right flour for your timeline and style of loaf makes a bigger difference than most people realize.
Shop Polselli here
https://wholesaleitalianfood.com/collections/polselli
The 3 Polselli Flours We Recommend for Sourdough
1) Polselli Organic Flour Type 00 (100% Italian Grain) — Best for Clean Flavor and Everyday Sourdough
This is a strong everyday foundation for sourdough when you want a smooth dough feel, a balanced crumb, and consistent results across boules, bâtards, sandwich loaves, and focaccia.
2) Polselli PuroGrano Type 1 — Best for Rustic Sourdough With More Flavor
Type 1 flour is a perfect middle ground between refined white flour and whole wheat. It typically brings a deeper color and richer flavor, making it ideal for country-style loaves, rustic crumb, and hearty crust.
3) Polselli Spelt Farro Flour — Best for Nutty Flavor and Sourdough Blends
Spelt (farro) adds a natural sweetness and a nutty aroma that makes sourdough taste more complex. It’s excellent blended with Type 00 or Type 1 for a loaf that feels artisan without being heavy.
Product link
https://wholesaleitalianfood.com/collections/polselli/products/polselli-spelt-farro-flour-5kg-11-lb
How to Make Sourdough Bread (Simple Step-by-Step)
This method works with all three flours. If you’re newer to sourdough, start with the Type 00 loaf first, then experiment with Type 1 and spelt blends.
What you need
- Active sourdough starter (fed and bubbly)
- Digital scale
- Large mixing bowl
- Dutch oven (or baking stone with steam)
- Bench scraper (optional)
Basic sourdough formula (one loaf)
- 500g flour
- 350g water (70% hydration)
- 100g active starter (20%)
- 10g salt (2%)
Step 1: Mix and rest (autolyse)
Mix flour and water until no dry flour remains. Cover and rest 30 minutes.
Step 2: Add starter and salt
Add starter and salt. Mix until the dough looks smoother and starts to feel elastic.
Step 3: Bulk fermentation
Let dough rise 4–6 hours at room temp until it looks airy and increases about 50–75%. During the first 2 hours, do 3–4 stretch-and-folds every 30 minutes.
Step 4: Shape
Turn dough onto a lightly floured surface. Shape into a tight round. Place seam-side up in a floured bowl or banneton.
Step 5: Final proof
Option A: Proof 1–2 hours at room temp until slightly puffy.
Option B: Cold proof 12–18 hours in the fridge for better flavor and easier scoring.
Step 6: Bake
Preheat oven and Dutch oven to 475°F for 30–45 minutes. Score the dough, bake covered 20 minutes, then uncovered 20–25 minutes until deep golden brown. Cool at least 1 hour before slicing.
Pro tip: If the dough feels too loose, drop hydration to 65% (325g water). If you add spelt, start by blending 10–30% and adjust water slowly.
3 Sourdough Recipes Using These Polselli Flours
1) Classic Type 00 Sourdough Loaf (Best with Polselli Organic Type 00)
Ingredients
- 500g Polselli Organic Type 00
- 350g water
- 100g starter
- 10g salt
Notes
This is the simplest, most consistent loaf. Great crust, clean flavor, and a balanced crumb.
2) Rustic Country Sourdough (Best with Polselli PuroGrano Type 1)
Ingredients
- 500g Polselli PuroGrano Type 1
- 340–360g water (start at 70% and adjust)
- 100g starter
- 10g salt
Notes
Expect a deeper flavor and a more rustic character. This is excellent with olive oil, soups, and charcuterie.
3) Spelt Blend Sourdough (Best with Polselli Spelt Farro Flour)
Product link
https://wholesaleitalianfood.com/collections/polselli/products/polselli-spelt-farro-flour-5kg-11-lb
Ingredients (beginner-friendly blend)
- 350g Polselli Organic Type 00
- 150g Polselli Spelt Farro Flour
- 340–350g water
- 100g starter
- 10g salt
Notes
Spelt ferments quickly and can soften dough structure, so keeping it around 20–30% is a sweet spot for great flavor and reliable rise.
Quick Tips for Better Sourdough Results
- Use starter at peak activity for the best rise
- Watch the dough, not the clock during bulk fermentation
- If your kitchen is cold, fermentation will take longer
- For more open crumb, increase hydration slowly over time
- For stronger structure with spelt, keep the percentage modest and don’t overproof
Shop Polselli Flour for Sourdough
Now offering 30% off Polselli flour from 3/31–4/6. Stock up on Polselli flours for sourdough and baking while this promotion is available. Shop Polselli here: https://wholesaleitalianfood.com/collections/polselli