Primitive type 1 flour is a well-balanced flour suitable for all types of leavened products. It is obtained by full-body milling of soft wheat from North America and the European Union. Thanks to its special protein structure, it is very well suited to the addition of fats and can retain its organoleptic properties even when frozen.
Characteristics of type 1 primitive flour
Primitive type 1 flour is excellent and particularly suitable in the bakery and confectionery sector.
In the pizzeria field, it is suitable for direct doughs with short, medium, long and very long leavening times but, in general, for all the processing and leavening times of a flour with an indicative W of 280/310.
Primitive type 1 flour performs well in both traditional leavening and the instantaneous leavening typical of chemical yeast.
Primitive type 1 flour: possible applications
Primitive ftype 1 flour is ideal for making focaccia, piadina and bread:
A recipe using primitive flour which is well known abroad but little used in Italy is 'focaccia alla pala', which is made using the 'sponge' method, i.e. the indirect method of kneading dough into a spongy loaf. The production process is divided into two phases: in the first, the spongy dough is made with flour, water, yeast and sometimes salt and left to rise, while in the second, the pre-fermented mixture is incorporated with the ingredients of the final dough to obtain the final formulation.
Here in the photo we see an example made by @alicechiaraviolamirtillo
The classic piadina romagnola is a very tasty meal that everyone enjoys, but the classic dough contains unhealthy ingredients such as lard and 0 flour. Thanks to their high concentration of fibres, vitamins and minerals, type 1 primitive flours make it possible to make a tasty piadina with an eye to your figure and health. In addition, this type of flour has a lower glycemic and caloric index than a 00 flour and gives the dish a balanced taste.
Primitive flours can also be used in the production of classic bread, without the need to add special yeast.
This type of flour is particularly suitable for making dough with a large cavity, which gives the final product greater digestibility, greater beauty and a longer shelf life (up to 3-4 days).
In order to obtain doughs of this type, two conditions must be met:
- hydration: at least 60-65% water must be present in the dough
- a long leavening period: 8 to 12 hours at room temperature in a closed container; at home it can be kneaded the night before using 3g of fresh brewer's yeast per kg of flour.
The photo shows an example of bread without yeast made by @panificiobodini1922
The final product has a beautiful colour with a remarkable development, while maintaining the right softness. Thanks to its aroma and flavour, primitive type 1 flour will enable you to rediscover the different facets of the taste of one of the best selections of fine grains available on the market today.
The composition of this flour will produce a soft dough with a regular, fine and fluffy alveolation that can be easily rolled and can withstand lengthy processing.
Recipes with primitive type 1 flour: 1000-hole bread
With our primitive type 1 flour you can try this simple and easy recipe to make bread at home.