Cairnspring Mills Trailblazer
United States
Cairnspring Trailblazer bread flour from Washington State wheat, about 12% protein, high-extraction (~85%). Stronger and more flavorful than typical retail white bread flour. Mill publishes protein, not alveograph W.
How the calculator uses this flour
- Fermentation window. The calculator expects the dough to peak 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 61–72% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Cairnspring Trailblazer bread flour from Washington State wheat, about 12% protein, high-extraction (~85%). Stronger and more flavorful than typical retail white bread flour. Mill publishes protein, not alveograph W.
bread, artisan, high-extraction, local-grain, unicorn-flour, pacific-northwest
Bakes with this flour
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Technical Specifications
Absorption | 62% |
Ash Content | 0.65% |
Trailblazer vs All Trumps High-Gluten Flour
Strength
—Very StrongProtein
13.75%14.2%+0.4%Hydration
——Maturation
—6-12h 22°CTrailblazer vs All Trumps High-Gluten Flour
Trailblazer | ||
|---|---|---|
Strength | — | Very Strong |
Protein | 13.75% | 14.2%+0.4% |
Hydration | — | — |
Maturation | — | 6-12h 22°C |