Pandough
High Protein Bread Flour

Shepherd's Grain High Protein Bread Flour

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Shepherd's Grain high-protein bread flour from Pacific Northwest identity-preserved wheat, milled by Grain Craft, about 13%+ protein. Farmer-owned regenerative program flour for bread, pizza, and sourdough. Protein published; Chopin W is not.

Hydration62.0%
62%
Ball count
Ball weight29 cm

Ingredients

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How the calculator uses this flour

  • Fermentation window. From this flour's recorded window, the dough peaks after about 12 h at 22°C, inside a 8–16 h window. In the fridge at 4°C, it holds 36–72 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%.

Shepherd's Grain high-protein bread flour from Pacific Northwest identity-preserved wheat, milled by Grain Craft, about 13%+ protein. Farmer-owned regenerative program flour for bread, pizza, and sourdough. Protein published; Chopin W is not.

Shepherd's Grain High Protein Bread Flour fermentation range

The catalog window for Shepherd's Grain High Protein Bread Flour is 36–72 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.

high-protein, sustainable, pacific-northwest, eco-friendly, regenerative-agriculture, farmer-owned

Bakes with this flour

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Technical Specifications

Absorption
64%
Mix Time
10-15 min

High Protein Bread Flour vs All Trumps High-Gluten Flour

All Trumps High-Gluten Flour
All Trumps High-Gluten Flour
Strength
StrongVery Strong
Protein
13%14.2%+1.2%
Hydration
——
Maturation
8-16h 22°C6-12h 22°C-3h