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.
Community Ratings
No community bakes yet
Bake with this flour and share your results!
Comments
0No comments yet. Be the first to share your bake.
Pandough is still early
There's one person and a lot of passion behind Pandough. I do my best to keep the data accurate, but at this scale small hiccups can happen. If you spot anything — let me know. Any form of support is hugely appreciated. Thank you for being here.
Best For
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.