Central Milling High Mountain
Very StrongUnited States
Central Milling Organic High Mountain / hi-protein bread flour, about 13.5% protein. Unbleached and malted; built for high-hydration and long-ferment breads and stronger pizza doughs. Protein is published; Chopin W is not.
How the calculator uses this flour
- Fermentation window. With 13.5% protein, the dough peaks after about 10 h at 22°C, inside a 5–16 h window. In the fridge at 4°C, it holds 3.5–56 h.
- Hydration range. From its specs, Pandough estimates 64–74% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Central Milling Organic High Mountain / hi-protein bread flour, about 13.5% protein. Unbleached and malted; built for high-hydration and long-ferment breads and stronger pizza doughs. Protein is published; Chopin W is not.
Bakes with this flour
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Technical Specifications
Absorption | 64% |
Ash Content | 0.6% |
High Mountain vs All Trumps High-Gluten Flour
Strength
Very StrongVery StrongProtein
13.5%14.2%+0.7%Hydration
——Maturation
—6-12h 22°CHigh Mountain vs All Trumps High-Gluten Flour
High Mountain | ||
|---|---|---|
Strength | Very Strong | Very Strong |
Protein | 13.5% | 14.2%+0.7% |
Hydration | — | — |
Maturation | — | 6-12h 22°C |