High-quality flours

At Nicola’s heavenly cucina I use the best flour I can get my hands on!

In my wheat bread I use Organic Unbleached Bread Flour Ultra-Unifine that is made from heritage varieties of hard red wheat from a Ranch in Idaho. This heritage wheat has the highest concentration of protein of any flour you can find in the US. At <16 percent, it’s got plenty of gluten to make a light, deliciously crusty loaf every time. It is milled using a Unifine process, and then sifted to remove some of the bran, resulting in a light, white flour. This results in a finished product that has softer flavor notes, rises better and adds a little lightness to your artisan breads.

In my Country white loaves I use a combination of Italian flour that is his flour is made from a blend of Italian and European wheat varieties that are hand-selected for their high protein and gluten content to yield an extra chewy. Italian flour is typically made from soft wheat, which has less protein and gluten than hard red wheat. Foods made with low-gluten flour are easier to digest. European flours age naturally, while American flours are treated with bleaching and aging agents.