Bake with exceptional strength, flavor, and consistency using Baker’s Field Bread Flour, a craft‑milled hard red spring wheat flour designed for serious bread bakers. With a robust 12.5% protein content and a sifted 75–85% extraction, this flour delivers the structure and elasticity needed for artisan loaves while maintaining the natural aroma and character of freshly milled grain. Organically grown by Askegaard Organic Farms in Moorhead, MN, this flour is stone‑milled in small batches to preserve nutrients and unlock deeper, more complex flavor. Whether you’re shaping sourdough, mixing pizza dough, rolling bagels, or baking soft dinner rolls, this high‑performance flour brings strength, chew, and beautiful rise to every bake. Key Features High‑protein hard red spring wheat flour (12.5% protein) Organically grown and stone‑milled for superior flavor Sifted, ~75–85% extraction for balanced strength and workability Ideal for breads, pizza dough, bagels, rolls, tortillas, and any recipe calling for bread flour Wheat grown by Askegaard Organic Farms (Moorhead, MN) Milled by Baker’s Field Flour & Bread, known for exceptional craft‑quality grains Why We Love It This flour gives your dough the backbone it needs — strong gluten development, excellent hydration, and a clean, wheaty flavor that shines in every loaf.
