Polselli
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 – Unbleached, 100% Italian Wheat – 5 kg (11 lb)
An everyday organic bread flour with one special talent: sourdough. Milled in Italy from 100% Italian organic wheat, built for long fermentation and high-hydration doughs, for a tall, crackly, open-crumb loaf.
- USDA Organic
- 100% Italian wheat
- Unbleached
- No additives or enzymes
Wholesale Prices
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- Free shipping $99+
- Italian importer since 1979
- Wholesale pricing
About this flour
Organic Italian Type 1 flour for open-crumb sourdough
Polselli Organic Type 1 Bread Flour is milled in Italy from 100% Italian organic wheat, for every kind of bread: sandwich loaves and rolls, focaccia and baguettes, and above all sourdough. It is USDA Organic, unbleached, non-GMO, with no additives and no enzymes.
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
With 11.5 to 12.5% protein and a strength of W 250 to 300, it holds up through overnight and cold retards, and it handles wet, high-hydration doughs for a ciabatta-style open crumb. Bakers usually start Type 1 sourdough at around 72 to 75% hydration and work up as they get comfortable.
A simple starting point
1,000 g Polselli Type 1 flour, 720 to 750 g water, 200 g active sourdough starter (100% hydration) and 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.
Storage
Keep in a cool, dry place. After opening, reseal the bag or move the flour to an airtight container.
From the field to the mill
Every year, Polselli selects high-quality wheat, chosen for its nutritional values such as protein, through long-standing relationships with farmers and up-to-date technology across the supply chain. At the mill, modern equipment works hand in hand with experienced millers, agronomists and lab technicians, who decide which techniques to use for each type of flour. A family company for generations, Polselli pairs tradition with ongoing research to develop new solutions for artisans.
Learn more about Polselli at polselli.it.
Wholesale organic bread flour from a U.S. importer
Wholesale Italian Food has imported Italian food since 1979. Each 5 kg (11 lb) bag is sold at volume pricing, starting at 2 bags and saving up to 30% at 80+ bags for bakeries. Free shipping on orders over $99.
Ideal for
Sourdough boules & batards
Tall, crackly loaves with an open crumb.
Country & rustic loaves
Deeper wheat flavor and a golden crumb.
Everyday bread & rolls
Sandwich loaves, rolls, ciabatta and baguettes.
Focaccia & rustic pizza
Long-fermented, full-flavored doughs.
Good to know
Is this a good flour for sourdough?
Yes. It is an all-purpose bread flour for every kind of loaf, and it is ideal for sourdough because it is 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 is the protein and strength?
11.5 to 12.5% protein and W 250 to 300 strength, strong enough for long, cold fermentation.
What hydration should I use?
Many bakers start around 72 to 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 is USDA Organic, unbleached, non-GMO, with no additives and no enzymes.
Where is it from?
It is milled in Italy by Polselli from 100% Italian wheat.
Can I use it for pizza?
Yes, especially long-fermented, rustic-style pizza and focaccia.
Can I blend it with semola?
Yes. Replacing about 30 to 50% with Polselli Semola Rimacinata gives a rustic loaf a golden crumb, more flavor and a crunchier crust.
How should I store it?
Keep it in a cool, dry place. After opening, reseal the bag or move the flour to an airtight container.
From our kitchen
How to Bake Sourdough with Italian Type 1 Flour
What Type 1 flour is, why it's ideal for sourdough, and a simple step-by-step loaf with this flour.
Read the recipe →Complete your recipe
Baked with Polselli by Paolo Parravano
See what Polselli's pizzaiolo and baker makes with our flours.
