Bolles Bread Flour 80

Our 80 extraction is slightly refined and has a 20% loss of bran. It’s a bit more versatile than our whole wheat 95 in the bread and dough realms and is a whiter flour.

Bolles is a bit more of a modern variety of hard spring wheat, with a higher protein percentage than our heirloom Turkey Red. This makes it ideal for bread and pizza dough.

Use to make: doughs & breads.

Protein: 13.8%

Extraction: 80

Moisture: 13%