Built for big, slow rises and silky gluten development, LeDivine “Anna” Tipo 00 is a high-strength Italian soft-wheat flour rated W380, P/L 0.60. It excels in long fermentations—think biga and lievito madre, pizza & focaccia, and rich holiday and viennoiserie doughs like brioche, and croissant.
I bought this to feed my Lievito Madre and it has been doing well. It does require a little more water than I usually feed it, but the adjustment has been fine.
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BJBL
Great Performer
Since Rinfresco is sold out, I am using ANNA for refreshment of Madre. Good performance. I used the flour for sourdough bread (80% hydration and 36 hours cold retard - chewy and underdone of tang) and foccaccia. Both turned out to be very good.
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Giancarlo Cioffi
Extraordinary as always!
It’s the best flour I have ever used.
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Gary Raulerson
Excellent flour!
Through trial and error and research, I wound up reading a quick review on Reddit about this flour. I've been refining my recipe with it for the past few bakes and am almost at a point I'm done tinkering. It holds hydration well, makes 65% feel easy to work with. Been working on reducing the yeast to a lower percentage as I extend my cold ferment time. I'm at about 44 hours and think it makes some of the most flavorful crust I've made. I highly recommend this flour, it gives you a wide margin of error in workability as it warms up to temp. Can't recommend it enough!
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Luigi Mazzei
Excellent Flour and amazing elasticity
Without a doubt the best flour I have bought and tested from BrickOvenBaker. I made Biga with the Dallagiovanna LeDivine “Anna” Tipo 00 and closed the dough with the Dallagiovanna La Napoletana Tipo 00. I was with 75% biga and hydration at 70%..
