Baker's Reserve Bread Flour
- SKU:
- 400968
- UPC:
- 071012003112
- Maximum Purchase:
- 12 units
- swym-disabled:
- false
- _Special_Savings:
- No
- _special_savings_label:
- No
- _Promo_Exclusion:
- No
- _badge_glutenfree:
- No
- _badge_kosherpareve:
- Yes
- _badge_kosherdairy:
- No
- _badge_organic:
- No
- _badge_madeintheusa:
- No
- _badge_sourcednongmo:
- No
- _badge_nongmo:
- No
- _Parent_Category:
- Flours
- _Child_Category:
- Bread Flours
- _sale_label:
- No
- _clearance_label:
- No
- _free_ship_label:
- No
- _ground_ship_label:
- No
- _new_flour:
- Yes
- _new_label:
- Yes
- _label_path:
- /content/label-path/400968.jpg
- _package_path:
- https://store-ihwnd7z21q.mybigcommerce.com/content/packaging/400968.pdf
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Why You’ll Love It
- High extraction flour rich in minerals to supercharge sourdough fermentation
- 13.1% protein for strong structure, better oven spring, and a chewy crumb
- Balanced between white and whole wheat for deeper flavor without heaviness
- Substitute 1:1 in artisanal bread recipes
Product information
For lively fermentation and great rise.
For years, professional bakers have prized this bakery-grade Type 85 flour for its balance of flavor and performance — and now it's available to home bakers! Milled to a high extraction rate with more of the whole grain’s bran and germ, our Type 85 flour’s mineral content supports active fermentation in sourdough starters. It also has 13.1% gluten-forming protein, which delivers a great rise, structure, and a pleasant chewy texture. The result is a flour that brings creamy color and rustic character to every bake, without the heaviness of whole wheat. Designed for dependable results and standout flavor, it’s ideal for sourdough and rustic hearth breads, and just as at home in pizza dough, muffins, cookies, and more — giving bakers one versatile flour!
Use Baker's Reserve Bread Flour as a 1:1 substitute for bread flour in bread recipes. It can also replace the total flour in recipes that call for a combination of all purpose and whole wheat flour. If substituting for all purpose flour alone, you may need to add a bit more liquid.
Read the blog: What is high-extraction flour, exactly?
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