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Organic Stone-ground High Protein Bread Flour from Janie's Mill is great for use as Bread Flour, in Sourdough Loaves, Yeasted Breads, Ciabatta, Classic baguettes and ficelles, bagels, challah rolls, country bread, pan loaves and more. Actually it is perfect for any bread with a tender, delicate crumb, and leafy, crackling crust.
This sifted bread flour produces a velvety texture and bright, clean flavor in sourdough and yeast breads, rolls, and enriched breads. It has a high protein level, and bakers report good extensibility, and love the fact that the dough holds up well during long fermentations.
Milled from: GLENN, a Hard Red Spring Wheat
Protein: 13.4%
Extraction Rate: 80%
Flavor profile: Light, bright, grassy flavors, with earthy, nutty undertones
Product Size: 1.5 lb.
Serving Size: 1/4 cup
Ingredients: Wheat
Allergens: Wheat
Shelf Life: 9 months from milling. Please refrigerate upon arrival.
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