Hearty Bread Flour

Because prepping grains for milling is a process itself, and it’s a lot of work. 

We want to make sure the grains are clean with maximum nutritional benefits. 

The three stages are: cleaning, soaking, and dehydrating. And each is vital to the quality of the flour we use in our bakery. 

After we prep the grains, we grind them. And this is an art as well. The milling equipment produces heat. If it gets too hot, essential nutrients in the grains may be lost. Plus it can alter the flavor of the flour. So we carefully monitor how long to allow the mill to operate. 

Then we have to consider the extraction rates of the final product. A coarse grind is generally used for a denser, heartier texture such as used in certain rustic breads and cornmeal. 

A fine grind is best for delicate baked goods, like cakes and pastries. 

And a whole-grain grind incorporates all parts of the grain: the bran, germ, and the endosperm. This flour produces a denser, more textured baked product.