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BOB'S RED MILL Artisan Bread Flour (1360g)

  • Brand: Bob's Red Mill
  • Product Code: BRM00179
  • Reward Points: 23
  • Availability: 45

RM22.50 Price in reward points: 22500

BEST BEFORE DATE: 28/09/2022

Artisan Unbleached Bread Flour is premium high-protein flour milled from America's highest quality wheat. It’s a favorite of artisan bakers and perfect for baguettes, pizza crust, dinner rolls, sandwich loaves, no-knead bread, salt-rising bread, pretzels, bagels and more. Enriched, unbleached and unbromated.


UNBLEACHED and UNBROMATED

America's Best Baking Flour™
Bakers love Artisan Unbleached Bread Flour, the perfect all-purpose flour for all of your bread recipes, from simple homemade bread to sourdough bread. This premium flour is milled from U.S.-grown wheat and mixed with malted barley flour, which helps yeast breads rise. The high protein content is better than white flour for gluten development, which is especially desirable for chewy baguettes and pizza crusts. #ProTip: to enhance a great bread recipe, bake your bread or pizza on a preheated baking stone for maximum crunch! Use a pizza peel to remove from oven.

Try our artisan bread recipe below to get started!

No-Knead Artisan Bread

Ingredients

3 cups Artisan Bread Flour
1 1/2 cups Warm Water
2 tsp Salt 1/2 tsp Active Dry Yeast or Instant Yeast

In a large bowl, combine flour, salt and yeast. Add water and stir until a shaggy bread dough forms. Cover bowl with plastic wrap. Let dough rise at room temperature for 10 hours.

Preheat oven to 450ºF. Place a 4-quart Dutch oven into the preheated oven, without lid, for 30 minutes.

While Dutch oven heats, turn dough onto a well-floured surface and form into a ball with floured hands. Cover dough loosely with plastic and let rest for 30 minutes. With floured hands, place the dough into heated Dutch oven.

Cover Dutch oven with its lid and bake for 30 minutes. Remove cover and bake for 12 minutes more. Remove loaf of baked bread from Dutch oven and cool completely before slicing with a serrated knife.

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