Pandough
Canadian Plains Strong Bread Flour

Shipton Mill Canadian Plains Strong Bread Flour

Very StrongFlag of GBUnited Kingdom

Shipton Mill Canadian Plains strong bread flour from Canadian high-protein wheat, about 14% protein on trade listings. Cotswolds-milled strong white for high hydration and long ferments. Protein is the published figure; no Chopin W from the mill.

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 8 h at 22°C, inside a 6–12 h window. In the fridge at 4°C, it holds 24–96 h.
  • Hydration range. From its specs, Pandough estimates 65–75% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 65–68%.

Shipton Mill Canadian Plains strong bread flour from Canadian high-protein wheat, about 14% protein on trade listings. Cotswolds-milled strong white for high hydration and long ferments. Protein is the published figure; no Chopin W from the mill.

Shipton Mill Canadian Plains Strong Bread Flour fermentation range

The catalog window for Shipton Mill Canadian Plains Strong Bread Flour is 24–96 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, organic, canadian-wheat, strong, artisan, sourdough, high-hydration

Bakes with this flour

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Technical Specifications

Absorption
65%

Canadian Plains Strong Bread Flour vs Bella Pizza Flour

Bella Pizza Flour
Bella Pizza Flour
Strength
Very StrongVery Strong
Protein
14%13.5%-0.5%
Hydration
——
Maturation
6-12h 22°C—