Description

Organic Whole-Kernel Bread Flour
This flour has our highest protein level at almost 15%! Its high gluten creates a strong, elastic dough that holds up well to long fermentation, and results in deeply flavored and densely textured loaves.

Milled from: GLENN, a Hard Red Spring Wheat
Protein: 14.6%
Extraction Rate: 100%
Flavor profile: Robust nutty, earthy, and herbaceous flavors
Great to use in: Rustic artisan breads using either yeast or sourdough, including pain de mie and pain au levain. Finished loaves have nutty wheat flavors; a dense, moist, satisfyingly chewy crumb; and a crisp crust with toasty caramel notes.
All of our products are USDA Certified Organic by OCIA, and all are Kosher, certified by the Chicago Rabbinical Council.