Published spec: protein 14.4%. The flagship organic bread flour, stone-milled from the Expresso hard red spring varietal grown in the Columbia Basin. The 13.8 to 15 percent band is the strongest in the lineup and the mill points it at artisan loaves, pizzas and bagels. Sold as 5 lb and 50 lb bags; the 5 lb bag was out of stock at the September 2026 check. Cairnspring publishes no W, P/L, ash or absorption figures for any of its flours, which is normal for a US craft mill, and the mill ships inside the United States only.
Published spec: protein 14.4%. The flagship organic bread flour, stone-milled from the Expresso hard red spring varietal grown in the Columbia Basin. The 13.8 to 15 percent band is the strongest in the lineup and the mill points it at artisan loaves, pizzas and bagels. Sold as 5 lb and 50 lb bags; the 5 lb bag was out of stock at the September 2026 check. Cairnspring publishes no W, P/L, ash or absorption figures for any of its flours, which is normal for a US craft mill, and the mill ships inside the United States only.
The catalog window for Cairnspring Mills Organic Expresso Bread Flour is 11–86 hours at 4°C (39°F). Pandough estimates yeast and timing from that window plus your hydration, salt, yeast type, and the temperatures the dough actually sees.
Fermentation time also depends on dough temperature, yeast amount, hydration, and the split between warm and cold proofing.
bread, organic, stone-milled, local-grain, pacific-northwest, high-protein
Organic Expresso Bread Flour | ||
|---|---|---|
Strength | Very Strong | Very Strong |
Protein | 14.4% | 14.2%-0.2% |
Hydration | — | — |
Maturation | 6.6-22.7h 22°C | 6.5-22.2h 22°C0h |
