Bob's Red Mill Artisan Bread Flour
StrongUnited States
Bob's Red Mill Artisan Bread Flour: unbleached, unbromated enriched wheat flour with malted barley flour or enzyme, 12-14% protein. Non-GMO Project Verified. For rustic loaves, baguettes and pizza crusts.
Contains: wheat, other ingredients
Incomplete composition data
The label doesn't tell us everything about this flour: whether it contains malt or enzymes. After a bake we'll ask what your bag says.
How the calculator uses this flour
- Fermentation window. With 13% protein, the dough peaks after about 8.5 h at 22°C, inside a 4.5–14 h window. In the fridge at 4°C, it holds up to 47 h.
- Hydration range. From its specs, Pandough estimates 60–69% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Bob's Red Mill Artisan Bread Flour: unbleached, unbromated enriched wheat flour with malted barley flour or enzyme, 12-14% protein. Non-GMO Project Verified. For rustic loaves, baguettes and pizza crusts.
Bakes with this flour
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Artisan Bread Flour vs All Trumps High-Gluten Flour
Strength
StrongVery StrongProtein
13%14.2%+1.2%Hydration
——Maturation
—6-12h 22°CArtisan Bread Flour vs All Trumps High-Gluten Flour
Artisan Bread Flour | ||
|---|---|---|
Strength | Strong | Very Strong |
Protein | 13% | 14.2%+1.2% |
Hydration | — | — |
Maturation | — | 6-12h 22°C |