Arrowhead Mills Organic Bread Flour
StrongUnited States
Arrowhead Mills organic unbleached bread flour from hard wheat, about 12% protein. USDA Organic and Non-GMO Project Verified. Common in US natural-foods aisles for bread, pizza, and other yeast doughs.
How the calculator uses this flour
- Fermentation window. With 12% protein, the dough peaks after about 7.5 h at 22°C, inside a 4–12 h window. In the fridge at 4°C, it holds up to 37 h.
- Hydration range. From its specs, Pandough estimates 61–69% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Arrowhead Mills organic unbleached bread flour from hard wheat, about 12% protein. USDA Organic and Non-GMO Project Verified. Common in US natural-foods aisles for bread, pizza, and other yeast doughs.
Bakes with this flour
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Technical Specifications
Absorption | 60% |
Mix Time | 8-12 min |
Organic Bread Flour vs All Trumps High-Gluten Flour
Strength
StrongVery StrongProtein
12%14.2%+2.2%Hydration
——Maturation
—6-12h 22°COrganic Bread Flour vs All Trumps High-Gluten Flour
Organic Bread Flour | ||
|---|---|---|
Strength | Strong | Very Strong |
Protein | 12% | 14.2%+2.2% |
Hydration | — | — |
Maturation | — | 6-12h 22°C |