Published spec: protein 13.5%. A lighter-sifted bread flour milled from a blend of Skagit Valley hard red spring wheats. Cairnspring calls it a favorite of Neapolitan-style pizzaiolos and croissant bakers, which is mill marketing, but a printed 13 to 14 percent protein band supports a strong bread flour read. Sold as 5 lb and 50 lb bags. 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 13.5%. A lighter-sifted bread flour milled from a blend of Skagit Valley hard red spring wheats. Cairnspring calls it a favorite of Neapolitan-style pizzaiolos and croissant bakers, which is mill marketing, but a printed 13 to 14 percent protein band supports a strong bread flour read. Sold as 5 lb and 50 lb bags. 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 Glacier Peak Bread Flour is 4–58 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.
Glacier Peak Bread Flour | ||
|---|---|---|
Strength | Very Strong | Very Strong |
Protein | 13.5% | 14.2%+0.7% |
Hydration | — | — |
Maturation | 5.1-16.8h 22°C | 6.5-22.2h 22°C+3h |
