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Bob's Red Mill Artisan Bread Flour (5#)
Perfect for making Sourdough, Baguettes, Pizza Dough, Rolls, & More!
MORE GREAT PRODUCTS FROM BOB'S RED MILL!
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 bread flour is milled from U.S.-grown wheat and mixed with malted barley flour, which helps yeast breads rise. The high protein content in bread flour 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 the oven.
Whether you're baking bread by hand or with a bread machine, this is the flour for you! While AP flour is good for many all-purpose recipes, the protein and gluten of our bread flour make it a strong flour to achieve those delicious, chewy crusts.
Try our artisan bread recipe below to get started!
No-Knead Artisan Bread
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 bread 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.
At Bob's Red Mill, we offer flours for any bread baking projects you may have, as well as pastry flour, whole wheat flour, organic flour and more.
Bob and Charlee met on a blind date in 1952. It was Charlee who first inspired the couple’s whole grain adventure when she decided to create a healthier life for her family by feeding them wholesome, natural foods and whole grains. Charlee was a fixture in the original Bob’s Red Mill store and took on many roles in the early days, including packaging
products by hand.
researching historic mills and contacting dozens of people and companies in his quest to locate millstones and other flour-making equipment.
While he discovered there were still plenty of mills in existence, most of them were relegated to museums! Fortunately, his persistence and people skills eventually paid off, and he was able to source traditional quartz millstones and other essential equipment from a defunct mill in Fayetteville, North Carolina.
After a lot of hard work and ingenuity, in 1974 Bob was able to open Moores’ Flour Mill in a Quonset hut in Redding, California with Charlee and two of their sons.
From the very beginning, Bob and Charlee focused on people over profit: their mission was to provide wholesome food to their customers, build close relationships with farmers and suppliers, and treat their employees with generosity and respect. Thanks to these values, Bob’s Red Mill has grown beyond their wildest dreams--like a single
kernel multiplying until it reaches the four corners of the earth.