BreadMalted
Central Milling
High Mountain
High-protein organic. Built for open crumb at hydration that would puddle a weaker bag.
Load into Sourdough CalculatorThe numbers
- Protein
- 13.8%
- Ash
- 0.54%
- Safe hydration
- 74%
- Max ceiling
- 82%
How much water it takes
Safe 74%Ceiling 82%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 Spring
- Extraction
- 72% (Patent)
- Enzymatic profile
- Standard Malted
How it handles
Elastic, high W. It will take a long mix and still have a window. Open-crumb bakers can live at 74–78% if they fold. 82% is a structured wet dough, not a pour. Bagel hydration sits far below the ceiling — do not read max as a bagel target.
Good for
- Open-Crumb Sourdough
- Bagels
- High-Hydration Rustic