Artisan Bread Flour
Deep, Nutty, Complex
- Description
- Ingredients
- Uses
- Specifications
- Storage
Our Artisan Bread Flour features Rouge de Bordeaux, a 19th century favorite of French bakers. It’s being revived once again by the artisan sourdough community looking for a deep, nutty flavor and rich fragrance. This flour has notes of cocoa and brown sugar with a complex, earthy aroma.
Stone milled, lightly sifted Rouge de Bordeaux whole grain flour is blended with a high-protein bread flour for performance. The aroma of our Artisan Bread Flour will knock your oven mitts off and might quickly become a favorite for all your sourdough and yeast bread creations.
Protein: 12.1%
Moisture: 10.4%
Arizona Grown | Freshly Milled | Non-GMO
Allergens: Contains Wheat. Manufactured on equipment shared with eggs and milk.
Do not consume raw.
Yeast breads
Dinner Rolls
Cinnamon Rolls
Crackers
Focaccia
Pizza crust
Graham Crackers
Muffins
Moisture: 10.4%
This product is shelf stable for up to one year after it’s made and packaged (but we doubt you’ll wait that long to make something delicious with it!)
“Best by” dates are printed on each product. To extend the life of your product and keep it at peak freshness, we recommend storing it in your fridge or freezer to preserve its natural oils.
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Simple Artisan Bread with Video Tutorial
The secret to a perfectly caramelized crust is baking your loaf in a preheated Dutch Oven. This trick mimics the consistent heat of a professional oven, and creates a steam trap allowing the yeast to give its final rise to the loaf. This recipe includes directions and a video tutorial!
GET THE RECIPE
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Good for People + Planet
Our desert home and love for not only our crops, but the flora and fauna that surround us, keep us committed to adopting sustainable practices that are better for both people and the planet, like operating a 100% solar-powered mill, planting low water use crops, and cultivating only non-GMO seeds.
LEARN MOREFrom Our Family To Yours
What happens when you combine a father’s wild dream, and the ambition of a daughter? The dynamic co-owners and father daughter team behind Hayden Flour Mills, Jeff and Emma Zimmerman. Driven by the mission to bring back the forgotten flavor and goodness of heritage and ancient grains, their story is not only one rooted in agricultural history, but also family history.
OUR STORY
Reviews for Artisan Bread Flour
United StatesBest Flour, Best Bread
Hayden flour is the key to making the most delicious bread of your life. I hope I’m not overstating it.
United StatesCinnamon Rolls
Our culinary kids loved the artisan products and made the pillowy cinnamon rills—a big hit with their daughter. I never would’ve guessed the secret ingredient!
United StatesGreat Flour
I love making home baked bread and this flour is wonderful to work with.
United StatesArtisan bread, Oats and barley
We really love the flavor and stability the flour brings to my bread. It’s a guarantee rise and good taste every time I bake. Breads I have baked in years past really did not rise. But my daughter, Debs, challenged me to try with Hayden flour. I have also recently tried the oats. I really enjoyed pulverizing the oats in the blender thereby creating a texture and flour that I wanted. Then I made the Hayden Flour Mills oatmeal cookie recipe. I made about 4 dozen by using the smallest scoop. I especially like “slamming” the bake tray to flatten the cookies even more. Unfortunately they were so well liked I only had 6 cookies left by the following day. The purple barley really surprised me. Although I cooked them ahead of time they still remained in their original shape making my beef stew full of texture and healthy… it’s a mental state to know you are eating healthy without changing your favorite flavors. I love using your products.
United States
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