The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

New flour - a test run

leslieruf's picture

New flour - a test run

a friend told me of this flour available for a brief time at our local supermarket


Well, another friend made a cakey slice and had real trouble and found the mixture much too wet.  so I decided to proceed with caution.  Hold back some water and bake 2 loaves (600 g each) side by side - one with flour as it and one with 1% added gluten.  I just made standard 1:2:3 doughs.

so here are the doughs at end of mix - autolyse 30 minutes, 100 SLAFs, add salt then another 120 SLAFs. 

dough 1 il Molino flour only

Initially held back 25 g water but added 10 g back to dough and the balance with the salt.  After autolyse dough looked quite unorganised but through the SLAFs became a lovely dough that  lovely smooth and non sticky.

dough 2 - il Molino + 1% gluten

The same process and added all the water. This dough was more extensible , softer and had more bubbles.


Both doughs had 4 sets of coil folds at 45 minute intervals then preshaped

and rested for 30 minutes. Final shaping was 6 hours after mixing. dough 1 on left, dough 2 on the right

Dough was left to proof and this took 1 hour 45 minutes and I then refrigerated dough for another hour 15 minutes (was dinner time) then both baked in preheated (@ 250°c) DOs for 15 mins lid on, 15 mins lid off at 230°c fan. 


crumb shot dough 1

dough 2

This flour made lovely dough and I am really glad I bought a couple of bags, one of which I have stored in the freezer. I am in process of moving so baking has to wait!

Does any one else know this Italian flour? I have never seen this flour before abut hope I can get it in future. I usually add 1% gluten but this flour alone was great!



Hotbake's picture

Beautiful loaves!!

The crumb looks nice and fluffy I'm already dreaming about dipping it in balsamic and devour the whole loaf in one go!

leslieruf's picture

Normally I add home milled whole grain but as I haven’t used this flour before I felt I had to see how ir performed alone.  

I worried as it says “soft wheat” and normally that means not bread flour, but a recent post here said Italian Soft Wheat flour was fine for bread.  Now I can agree, it was very nice working this dough.

thanks Hotbake


dabrownman's picture

The flour works great for bread.  With 9% protein, it must all be the only two kinds that make gluten!  9% is getting down to cake flour! 

Well done and happy baking Leslie

leslieruf's picture

I completely misread the protein level, thinking it was 11%!  just shows I need to double check things.  I am doubly pleased now as I probably wouldn’t have tried making bread with it, lol.  Today I will try again but mix it about 50% with freshly milled grain, not sure which yet.  This will be a backup bake as I move house in a couple of weeks and still have a huge amount to do. 

You made a good point about the type of protein, thanks dabrownman