BreadUnmalted
Central Milling
Organic Artisan Bakers Craft
Unmalted organic bread flour. Extensible, quiet enzyme profile — baguette and ciabatta flour, not a wet country mix.
Load into Sourdough CalculatorThe numbers
- Protein
- 11.5%
- Ash
- 0.50%
- Safe hydration
- 68%
- Max ceiling
- 74%
How much water it takes
Safe 68%Ceiling 74%Failure
Green is the working loaf. Gold is the last mix that still has a gluten net. Red past the ceiling is a sticky puddle.
About this flour
- Wheat type
- Hard Red Winter
- Extraction
- 72% (Patent)
- Enzymatic profile
- Unmalted / Slow Ferment
How it handles
Low diastatic activity — long bulk and cold retard without going slack-sweet. Extensible: a short mix and folds beat a long machine development. Keep true hydration near 68% for baguettes. 74% is ciabatta territory; past that the dough has no skin to score.
Good for
- Baguettes
- Ciabatta
- Long Cold Retard