Central MillingHigh Mountain
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.
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Technical Specifications
Absorption | 64% |
Ash Content | 0.6% |
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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.