Bob's Red Mill Artisan Bread Flour
Bob's Red Mill
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A high-protein American wheat flour, cut with a touch of malted barley, marketed for sourdough, baguettes, and pizza alike.
About the Bob's Red Mill Artisan Bread Flour
Bob's Red Mill Artisan Bread Flour is a US high-protein wheat flour at about 13%, cut with a touch of malted barley that feeds the yeast and aids browning. It is marketed for sourdough and baguettes as much as pizza, and that strength serves New York and pan crusts well.
It takes an 8 to 24 hour room-temperature rise or a 24 to 48 hour cold retard at 60 to 68% hydration. Widely available in the US, it is a solid, slightly stronger alternative to King Arthur bread flour for someone who wants extra chew and structure.
Specifications
Strengths
- High 13% protein for chewy, structured crusts
- Malted barley aids browning and yeast activity
- Versatile for pizza, sourdough, and bread
Watch for
- Not a 00, so less classic for Neapolitan
- Higher protein can toughen a short-rise dough
- US availability, harder to find in the EU
Common questions
Is Bob's Red Mill bread flour good for pizza?
Yes, particularly for New York and pan styles that want chew and structure. At about 13% protein with a little malted barley for browning, it builds strong gluten and takes a cold retard well. It is a slightly stronger US alternative to King Arthur bread flour.
What does malted barley in flour do?
Malted barley adds enzymes that break a little starch into sugar, which feeds the yeast and helps the crust brown more readily. In a pizza dough that means a touch more oven color and activity. It is a common, small addition in artisan bread flours.
