High Mountain
Central Milling
Organic high-protein bread flour (~13.5%), unbleached and malted. It provides strong gluten development and is a favorite for high-hydration artisan loaves and long-ferment doughs. Many West Coast bakeries use it for its robust wheat flavor and reliable strength – great for sourdough and Sicilian pizza alike.
Optimal hydration: 62% – 70%
Very strong flour, ideal for extended cold fermentation (48-72h). Can handle demanding recipes.
Optimal fermentation: 5-17 hoursat 22°C
EstimatedFermentation window estimated from flour strength and bake type.
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Technical Specifications
Absorption | 64% |
Ash Content | 0.6% |
Central Milling High Mountain is W330 strength, 13.5% protein, a recommended hydration range of 62–70%, and 64% absorption. Organic high-protein bread flour (~13.5%), unbleached and malted. It provides strong gluten development and is a favorite for high-hydration artisan loaves and long-ferment doughs. Many West Coast bakeries use it for its robust wheat flavor and reliable strength – great for sourdough and Sicilian pizza alike.