Published spec: type wholemeal, protein 14%. The unsifted, 100 percent extraction version of the Expresso flour: nothing removed, bran and germ included. Protein prints at 13.5 to 14.5 percent, but whole grain doughs behave by hydration schedule rather than by protein alone. 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.
Contains: wheat (wholemeal)
Published spec: type wholemeal, protein 14%. The unsifted, 100 percent extraction version of the Expresso flour: nothing removed, bran and germ included. Protein prints at 13.5 to 14.5 percent, but whole grain doughs behave by hydration schedule rather than by protein alone. 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 Whole Grain Expresso Bread Flour is 0–36 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.
wholemeal, whole-grain, bread, organic, stone-milled, pacific-northwest
Organic Whole Grain Expresso Bread Flour | ||
|---|---|---|
Strength | — | — |
Protein | 14% | 12.2%-1.8% |
Hydration | — | — |
Maturation | 3.8-12.1h 22°C | 3.8-12.1h 22°C |
