Polselli Organic Type 1 Bread Flour – Open Crumb, Ideal for Sourdough – Unbleached, 100% Italian Wheat – 5 kg (11 lb)

Polselli Organic Type 1 Bread Flour – Open Crumb, Ideal for Sourdough – 5 kg (11 lb)

An everyday organic bread flour with one special talent: sourdough. Polselli Organic Type 1 Bread Flour is milled in Italy from 100% Italian organic wheat for every kind of bread, from sandwich loaves and rolls to focaccia and baguettes. We chose it because it's built for exactly what sourdough demands, long fermentation and high-hydration doughs, so you can bake the tall, crackly, open-crumb loaf you've been chasing.

What is Type 1 flour?

Italian flours are graded by how much of the wheat kernel stays in the flour. Type 00 is the most refined. Type 1 is a high-extraction flour: it keeps more of the kernel, so it brings deeper wheat flavor, a golden crumb, and a more rustic, artisan character than 00 or white bread flour, while still giving you the strength for a light, open loaf.

Why it's ideal for sourdough

• Made for high hydration. It handles wet doughs for a ciabatta-style open crumb.
• Built for long fermentation. 11.5–12.5% protein and W 250–300 strength hold up through overnight and cold retards.
• Clean label. USDA Organic, unbleached, no additives, no enzymes, non-GMO.
• 100% Italian wheat, milled in Italy by Polselli.

Best for

Everyday bread, sandwich loaves, and rolls, plus sourdough boules and batards, country loaves, ciabatta, baguettes, focaccia, pane rustico, and long-fermented pizza.

A simple starting point for your first sourdough loaf

Bakers usually start Type 1 sourdough around 72–75% hydration and work up as they get comfortable:

• 1,000 g Polselli Type 1 flour
• 720–750 g water
• 200 g active sourdough starter (100% hydration)
• 20 g sea salt

Mix, rest, stretch-and-fold during bulk fermentation, shape, cold-retard overnight, then bake hot in a Dutch oven. Every starter and kitchen is different, so adjust water and timing to your dough. See the 5-step recipe in the product images for Polselli's own method.

Product Details

• Brand: Polselli
• Flour type: Type 1 high-extraction wheat flour
• Protein: 11.5–12.5%
• Strength: W 250–300
• Certification: USDA Organic
• Claims: Unbleached · No additives · No enzymes · Non-GMO
• Grain: 100% Italian wheat
• Net weight: 5 kg (11 lb)
• Best for: All-purpose bread baking; ideal for sourdough, artisan loaves, and high-hydration doughs
• Storage: Cool, dry place; reseal or move to an airtight container after opening

Buying for a bakery? Volume pricing starts at 2 bags and saves up to 30% at 80+ bags. Wholesale Italian Food has been importing authentic Italian foods since 1979.

FAQ

Is this a good flour for sourdough?

Yes. It's an all-purpose bread flour for every kind of loaf, and it's ideal for sourdough because it's made for long fermentation and high-hydration doughs.

What is Type 1 flour?

An Italian high-extraction wheat flour. It keeps more of the wheat kernel than 00 flour, for deeper flavor and a more rustic crumb.

How is Type 1 different from 00 flour or regular bread flour?

00 is the most refined Italian grade and is classic for Neapolitan pizza. Type 1 is less refined, with more wheat character, and is preferred for rustic sourdough and artisan loaves.

What's the protein and strength?

11.5–12.5% protein and W 250–300 strength, strong enough for long, cold fermentation.

What hydration should I use?

Many bakers start around 72–75% and work up from there as they get comfortable. Adjust to your starter and kitchen.

Can I use it to feed my sourdough starter?

Yes. Bakers often use Type 1 for starters because it brings more of the wheat kernel than white flour.

Is it organic and additive-free?

Yes. It's USDA Organic, unbleached, non-GMO, with no additives and no enzymes.

Where is it from?

It's milled in Italy by Polselli from 100% Italian wheat.

Can I use it for pizza?

Yes, especially long-fermented, rustic-style pizza and focaccia.