Strong Bakers Flour (Bread Flour) 2 kg

Strong Bakers Flour, also known as bread flour, is made from hard wheat with a high protein content, making it ideal for yeast baking. It is a baker's pantry pick we carry, available at the Arva Flour Mill store and online.

Why you will love it

• About 13% protein for strong gluten development.
• Doughs with excellent elasticity, structure and chew.
• The backbone of artisan loaves, pizza crusts and bagels.

At a glance

• Type: Bread flour
• Protein: About 13%
• Size: 2 kg

How to use it

Use it for yeast breads, pizza, bagels and long fermented doughs. For softer cakes and pastry, reach for an all purpose or pastry flour instead.

Recipes from our kitchen

• Japanese Melonpan
• Easy Overnight Red Fife Bread
• Arva Bread Machine Recipes

Storage

All flour is perishable. Once opened, keep your flour in an airtight container. If you won't use it within 30 days of opening, move it to the fridge or freezer, where it stays fresh for up to a year. Whole flours keep less long than white flours, so they're best used sooner or chilled right away.

You might also like

• Daisy Hard White Unbleached Flour
• 00 Caputo Pizzeria Flour
• Daisy Whole Wheat Flour