The choice of the best flour depends on the adopted preparation method. If the dough requires fast proving because the product must be ready in a short time, the most suitable flour cannot be a strong one, i.e. a flour with a high protein content. On the contrary, if the dough can stand for hours or even days (by using the cold technique), a strong flour, i.e. rich in proteins, will give excellent results in terms of fragrance and taste.
