Piantoni Traditional "00 LG"

This flour is a stronger flour that we've experienced as very easy to handle. LG stands for long - lungo - fermentation times, and that's precisely what the flour is for. With a W-value of 350-390 and the flour's characteristics, it's suited for indirect doughs such as biga, or for regular doughs during very hot days.

We have also tested the flour for regular (direct) doughs, and we think it works excellently for both types of dough. Besides that, you get a high-quality flour here that tastes good and maintains an even and fine level. Keep in mind that less water is needed - try starting with 3% less to begin with.