The Rye Baker

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Bread Flour

Bread flour, which is milled from a blend of hard red spring and winter wheat, has a protein content of 11.5% to 13%. Bread flour is the baker's mainstay, combining enough protein to produce a tender, yet well-defined crumb, with the natural sugars and complex carbohydrates that translate into lush mouth-feel and full flavor. Bread flours lend themselves to a very wide range of applications, from yeast-raised pastries and doughnuts to enriched sandwich bread, Parker House rolls, challahs, and crusty artisan bread.


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Copyright © 2021 The New York Bakers Robert Weeks Design

Product descriptions of non-NYB flours originate with the manufacturers and are solely used to identify product being sold.
The New York Bakers purchases professional flours in large quantities, repackages them and passes the savings onto you, our customers.