Bread & Sourdough Flour

Flours for sourdough, long-rise loaves, focaccia and French bread, from Italian and French mills.

Not sure which flour? Take the 30-second quiz →

132 flours

Top pick Mulino Marino

Marino Buratto Tipo 2 · 1kg

Best for Focaccia

Strong W 280–320

$9.99 USD
$9.99 USD

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Foricher Les Moulins

Foricher Bagatelle T65 · 1kg

Best for Baguette & French bread

Medium W 240+

$6.99 USD
$6.99 USD

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Mulino Padano

Padano Star Tipo 0 · 1kg

Best for Bread

Very strong W 440–460

$6.99 USD
$6.99 USD

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Molino Dallagiovanna

Dallagiovanna Uniqua Blu · 1kg

Best for Sourdough

Very strong W 380

$5.99 USD
$5.99 USD

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New to sourdough?Start with a live starterOur award-winning Pasta Madre plus a strong flour is all you need for a first loaf.Shop Pasta Madre →
Mulino Caputo

Caputo Bread Flour 00 · 1kg

Best for Bread

Medium W 220–240

$6.99 USD
$6.99 USD

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Mulino Marino

Marino Organic Tipo 00 · 1kg

Strong all-rounder

Strong W 320–350

$9.99 USD
$9.99 USD

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Mulino Marino

Marino Macina Whole Wheat · 1kg

Best for Bread

Strong W 290–310

$9.99 USD
$9.99 USD

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Mulino Marino

Marino PandiSempre · 1kg

Best for Sourdough

Strong W 240–310

$11.99 USD
$11.99 USD

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Mulino Padano

Padano Gustofibra N°3 · 1kg

Best for Sourdough

Strong W 280–300

$3.49 USD
$6.99 USD $3.49 USD

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Mulino Padano

Padano Gustofibra N°4 · 1kg

Best for Sourdough

Very strong W 340–360

$3.49 USD
$6.99 USD $3.49 USD

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Molino Quaglia

Petra Chef · 1kg

Everyday all-purpose

11.5% protein

$6.99 USD
$6.99 USD

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Molino Quaglia

Petra 3HP Tipo 1 · 2.5kg

Best for Sourdough

13.5% protein

$19.99 USD
$19.99 USD

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Molino Quaglia

Petra 9HP Whole Grain · 2.5kg

Best for Bread

14.4% protein

$21.99 USD
$21.99 USD

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Molino Paolo Mariani

Mariani Manitaly Tipo 0 · 1kg

Strong all-rounder

Very strong W 340–360

$6.99 USD
$6.99 USD

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Mulino Caputo

Caputo Chef's Flour Tipo 00 · 1kg

Strong all-rounder

Strong W 300–320

$5.99 USD
$5.99 USD

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Mulino Caputo

Caputo Durum Wheat Semolina · 1kg

13% protein

$6.99 USD
$6.99 USD

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Molino Paolo Mariani

Mariani Pizza and Bread · 1kg

Best for Bread

Low W 200–220

$4.99 USD
$4.99 USD

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Molino Paolo Mariani

Mariani Zeta Sourdough · 12.5kg

Best for Sourdough

Very strong W 340

$74.99 USD
$74.99 USD

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Mulino Padano

Mulino Padano Tipo 2 Stone-Ground Strong Bread Flour – 100% Italian Grains (5kg/11lbs)

Strong W 300–320

$19.99 USD
$29.99 USD $19.99 USD

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Mulino Caputo

Caputo Manitoba Oro Tipo 0 · 1kg

Very strong W 360–380

$14.99 USD
$14.99 USD

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Molino Dallagiovanna

Dallagiovanna Uniqua Verde · 1kg

Best for Bread

11% protein

$3.99 USD
$5.99 USD $3.99 USD

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Molino Dallagiovanna

Dallagiovanna All Purpose · 1kg

Everyday all-purpose

Medium W 250

$4.99 USD
$4.99 USD

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Molino Dallagiovanna

Dallagiovanna Rinfresco · 1kg

Very strong W 380

$4.99 USD
$4.99 USD $4.99 USD

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Molino Dallagiovanna

Dallagiovanna Remilled Semola · 1kg

13% protein

$3.99 USD
$4.99 USD $3.99 USD

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Show 24 more flours
Baking gluten-free bread?ZERØ Bread & Pizza, our own gluten-free line, plus other gluten-free mixes.Shop gluten-free flours →

Which bread flour should I buy?

Think about two things: how open you want the crumb, and how much flavor you want from the grain.

For high-hydration loaves, ciabatta and long-fermented sourdough, choose a Strong or Very strong flour (W 300 and up). It holds more water and keeps its shape through a long rise. For sandwich loaves and softer breads, a Medium flour is easier to handle.

For flavor, move along the grind: Tipo 0 is mild and refined, Tipo 1 and Tipo 2 keep more of the bran and germ, and whole wheat (integrale) keeps all of it. Many bakers blend a refined flour with 20–30% Tipo 1 or 2 for a loaf that is both open and full-flavored.

Common questions

What is the best flour for sourdough bread?

A Strong flour with some whole grain in it. Tipo 1 and Tipo 2 add flavor and feed the fermentation, while a strong refined flour keeps the structure for an open crumb. Our Sourdough page lists the flours that do this best.

What is the difference between Tipo 1, Tipo 2 and whole wheat?

They are steps along the same scale. Tipo 1 keeps some bran and germ, Tipo 2 keeps more, and whole wheat (integrale) keeps the whole grain. The further along you go, the darker, nuttier and thirstier the flour.

Do I need a different flour for focaccia?

Not necessarily. Focaccia likes a lot of water, so a Strong bread flour works well. The Focaccia page highlights the flours bakers pick most for it.