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Bakers Authority

Artisan Flour (Unbleached, Unbromated) 5lbs.

Artisan Flour (Unbleached, Unbromated) 5lbs.

Overview Applications: A premium quality flour milled from hard wheat. Excellent fermentation, mixing and ... Read more

Overview

Applications: A premium quality flour milled from hard wheat. Excellent fermentation, mixing and machine tolerance. Very strong flour with considerable carrying power. Perfect for pan breads, buns, rolls, hearth and Italian breads, and pizza crusts. It suits artisan bakers because of its high gluten content and produces chewy breads, including rye, Italian breads, and pizza. Check out our artisan flour, available in bulk or wholesale today.


Artisan Flour in the Bakeshop

This flour produces loaves that are crusty outside and soft within, in the style of rustic European bakery bread.


Versatile and Adaptive: Meeting Diverse Baking Needs

From crusty baguettes to sourdough, ciabatta to robust rye loaves, this flour handles a wide range of yeasted and naturally leavened breads. Its strength gives consistent results across long ferments and high hydration doughs.


Origins and Milling

The grain is selected from farms that prioritize sustainable agriculture and milled to preserve its baking properties, resulting in a flour that combines flavor, texture, and reliability.


Applications and Techniques

  • Bread Crafting: Achieve oven spring, a crusty exterior, and a chewy crumb. Suited to both yeasted and sourdough bread.
  • Pizza and Flatbreads: The strength holds up to stretching and a hot bake, giving a crust that is crisp outside and tender within.
  • Laminated Doughs: The extensibility works in croissants and Danishes where the dough has to stretch through repeated folds.

Comparison with All-Purpose Flour

  • Texture & Taste: Offers a depth of flavor and distinct texture that standard all-purpose flour does not deliver.
  • Protein Content: Higher protein than all-purpose, which builds the gluten structure that yeasted breads need.
  • Dough Strength: Carrying power for long ferments, high hydration, and heavy inclusions.

Storage and Packaging

Available in various sizes to suit different baking needs. To retain quality, store in a cool, dry place, away from direct sunlight.


Baking Tips

  • Hydration Is Key: Higher protein flours absorb more water than standard flours. Start with the recommended water content and adjust based on the dough's feel.
  • Temperature Matters: For yeast or sourdough activity, keep water between 95°F and 105°F.
  • Autolyse Technique: Before adding salt or final ingredients, let the flour and water rest. This allows for better hydration and gluten development, leading to improved dough strength and extensibility.

Quality Assurance: Baker's Authority's Pledge

From grain selection to milling and packaging, every step is handled with care, so consistency holds from one bag to the next.


Unbleached and Unbromated

This flour is unbleached and unbromated, preserving its natural color. Minimal processing keeps the product close to its natural state.


Key Takeaways

  • Premium quality flour milled from hard wheat with excellent fermentation, mixing and machine tolerance
  • Very strong flour with considerable carrying power, suited to artisan bakers
  • High gluten content makes it a fit for chewy breads including rye, Italian, and pizza
  • Unbleached and unbromated, preserving natural color
  • Higher protein than all-purpose for structured breads and pizza crusts
  • Available in bulk or wholesale

Bulk, Quantity, and Packaging Options

Artisan Flour Bulk Packaging: 5 lb Bag


Ingredients & Allergens

Allergen Information: Contains Wheat


Sourcing

Country of Origin:

USA


Product Identifier

Item Number: D-0546-5LB


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Overview

Applications: A premium quality flour milled from hard wheat. Excellent fermentation, mixing and machine tolerance. Very strong flour with considerable carrying power. Perfect for pan breads, buns, rolls, hearth and Italian breads, and pizza crusts. It suits artisan bakers because of its high gluten content and produces chewy breads, including rye, Italian breads, and pizza. Check out our artisan flour, available in bulk or wholesale today.


Artisan Flour in the Bakeshop

This flour produces loaves that are crusty outside and soft within, in the style of rustic European bakery bread.


Versatile and Adaptive: Meeting Diverse Baking Needs

From crusty baguettes to sourdough, ciabatta to robust rye loaves, this flour handles a wide range of yeasted and naturally leavened breads. Its strength gives consistent results across long ferments and high hydration doughs.


Origins and Milling

The grain is selected from farms that prioritize sustainable agriculture and milled to preserve its baking properties, resulting in a flour that combines flavor, texture, and reliability.


Applications and Techniques

  • Bread Crafting: Achieve oven spring, a crusty exterior, and a chewy crumb. Suited to both yeasted and sourdough bread.
  • Pizza and Flatbreads: The strength holds up to stretching and a hot bake, giving a crust that is crisp outside and tender within.
  • Laminated Doughs: The extensibility works in croissants and Danishes where the dough has to stretch through repeated folds.

Comparison with All-Purpose Flour

  • Texture & Taste: Offers a depth of flavor and distinct texture that standard all-purpose flour does not deliver.
  • Protein Content: Higher protein than all-purpose, which builds the gluten structure that yeasted breads need.
  • Dough Strength: Carrying power for long ferments, high hydration, and heavy inclusions.

Storage and Packaging

Available in various sizes to suit different baking needs. To retain quality, store in a cool, dry place, away from direct sunlight.


Baking Tips

  • Hydration Is Key: Higher protein flours absorb more water than standard flours. Start with the recommended water content and adjust based on the dough's feel.
  • Temperature Matters: For yeast or sourdough activity, keep water between 95°F and 105°F.
  • Autolyse Technique: Before adding salt or final ingredients, let the flour and water rest. This allows for better hydration and gluten development, leading to improved dough strength and extensibility.

Quality Assurance: Baker's Authority's Pledge

From grain selection to milling and packaging, every step is handled with care, so consistency holds from one bag to the next.


Unbleached and Unbromated

This flour is unbleached and unbromated, preserving its natural color. Minimal processing keeps the product close to its natural state.


Key Takeaways

  • Premium quality flour milled from hard wheat with excellent fermentation, mixing and machine tolerance
  • Very strong flour with considerable carrying power, suited to artisan bakers
  • High gluten content makes it a fit for chewy breads including rye, Italian, and pizza
  • Unbleached and unbromated, preserving natural color
  • Higher protein than all-purpose for structured breads and pizza crusts
  • Available in bulk or wholesale

Bulk, Quantity, and Packaging Options

Artisan Flour Bulk Packaging: 5 lb Bag


Ingredients & Allergens

Allergen Information: Contains Wheat


Sourcing

Country of Origin:

USA


Product Identifier

Item Number: D-0546-5LB


Frequently Asked Questions

What is artisan flour?
Artisan flour usually refers to flour milled with the intent of preserving the natural flavors and nutritional properties of the grain. These flours often come from high-quality wheat varieties and can be stone-milled, a process which tends to retain more of the wheat's natural character. They might have different protein contents or ash values, which refer to the mineral content left after the grain is burned, giving them unique baking characteristics.
Is artisan flour the same as bread flour?
Artisan Flour serves the same purpose as a bread flour, milled from hard wheat for strength and gluten development. The difference is in the milling and the unbleached, unbromated finish, which keeps the flour closer to its natural state.
What is artisan bakers craft flour?
Artisan Bakers Craft Flour is a term some millers and brands use to describe a type of flour that's ideal for artisan-style bread. This flour might be a blend of hard wheat varieties and might be milled in a way that retains more of the bran and germ, which can result in a more flavorful and nutritious bread.
What is the difference between artisan dough and regular dough?
The term artisan typically implies traditional methods, attention to detail, and an emphasis on quality and flavor. An artisan dough might be fermented longer, use natural fermentation (like sourdough starters), or involve hand-shaping and other traditional techniques. Regular dough might refer to more commercial or quick processes without the extended fermentation or traditional methods.
Can I substitute artisan bread flour for all-purpose flour?
Yes, but with a few considerations. If the artisan bread flour has a higher protein content than the all-purpose flour, your final product might have a chewier texture. You might also notice a difference in flavor, especially if the artisan flour retains more of the wheat's natural character. You may need to adjust hydration levels in some recipes due to the different absorption rates of flours.
What do you use artisan flour for?
Artisan flour is often used for bread-making to produce loaves with superior flavor, texture, and crust. However, it's not limited to bread. You can use it for pizza dough, pastries, muffins, and any baked goods where you want to capture the natural flavors and characteristics of the grain. The specific application might depend on the protein content and other attributes of the particular artisan flour.