Bread Flour


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 & Buck Farm, Mapleton, ME

Ways to Use Bread Flour: Breads, Artisanal Sourdoughs, Pizza, Bagels, Brioche

Try It In:
Sunflower Honey Sandwich Breads or German-Style Pretzels