Читать книгу Made in Italy: Food and Stories - Giorgio Locatelli - Страница 79

The flour we use for all our breads is Italian extra-strong (W300 P/L 0.55 on the bag), which has a good elasticity and the power to absorb water well. It isn’t easily available outside Italy, but to create a similar flour you can mix equal parts of Italian 00 flour with strong white bread flour.