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Italian 00 flour, is it suitable for baking bread?

purplishrose Jun 17, 2008 03:34 PM

I've googled this but am unable to come to any conclusion! Has anyone tried doing so with good results?

  1. fayehess Jun 17, 2008 06:37 PM

    00 refers to how much a flour has been sifted and is the finest sift. It is good for foccaccia, but I would use the 0 for making bread. There are typically two types of wheat flour readily available in Italy, grano tenero and grano duro, and in a small supermarket you would find the grano tenero in both "0" and "00". Grano tenero is neither very high or very low in starch or gluten, and is fine for making bread.

    3 Replies
    1. re: fayehess
      purplishrose Jun 18, 2008 08:22 AM

      I have never seen 0 flour in any supermarkets ive been to in the UK. Typically would it mean that 00 is too weak for bread since it has been sifted finely?

      1. re: purplishrose
        fayehess Jun 18, 2008 10:05 AM

        There are loads of good high gluten flours in the UK that I would rec. instead of "0". You can check the gluten in the flour by reading the nutritional list of ingredients, where you will find the amount of protein. It should be somewhere between 13 and 15 grams. Save the "00" for making cakes, pasta or foccaccia. fayefood.com

        1. re: purplishrose
          greedygirl Jun 18, 2008 11:35 AM

          You need to buy strong white (or wholemeal) bread flour which you will find in any decent supermarket in the UK.

      2. purplishrose Jun 18, 2008 04:35 PM

        thanks all!

        1. maria lorraine Jun 19, 2008 12:46 AM

          It's often combined with rye flour to create that special shiny crackly crust .

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