Bread Flour
$10.00
Size
A sifted, high-extraction, stone-milled wheat flour with excellent gluten-developing characteristics. Suitable for high and low hydration doughs, capable of withstanding long fermentation.
Grains: Hard Red Winter Wheat and Hard Red Spring Wheat
Extraction: 83%
Protein: 13%
Source: Oechsner Farm, Newfield, NY & Thrall Farm, Windsor, CT
Ways to Use Bread Flour: Breads, Artisanal Sourdoughs, Pizza, Bagels, Brioche
Try It In:
Sunflower Honey Sandwich Breads or German-Style Pretzels