Top 7 Best Bread Flour For Making Artisan
Looking for the best bread flour for making artisan loaves at home? Choosing the right protein content and milling grade makes all the difference between a flat loaf and an airy, blistered crust. If you are in a hurry, our top recommendation is Great River Organic Milling Whole Wheat Bread Flour and King Arthur Organic Unbleached Bread Flour.
There are many factors to consider when selecting bread flour for sourdough, baguettes, or country boules. High-protein hard red spring wheat (typically 12.0% to 13.5% protein) forms strong, elastic gluten networks capable of trapping wild yeast fermentation gases during long cold-proofing sessions.
Below, we have tested and reviewed the top bread flours available for home bakers and micro-bakeries, examining water absorption, ash content, gluten extensibility, and crust caramelization.
#1 Great River Organic Milling – Organic Whole Wheat Bread Flour
Great River Organic Milling produces stone-ground flour milled from certified organic hard red spring wheat grown in the upper Midwest. Because the grain is cold-milled on granite stones, it retains the nutrient-rich wheat germ and natural enzymes needed for vigorous sourdough fermentation.
- Milled from 100% certified organic hard red spring wheat.
- High protein content (12.5%–13.5%) ideal for artisan sourdough and yeasted loaves.
- Unbleached, unbromated, and kosher certified.
- Stone-ground process preserves natural wheat flavor and micronutrients.
- Exceptional water absorption for high-hydration doughs (75%+).
- Rich, nutty aroma and deep golden crust blister.
- Free from synthetic bleaching agents or potassium bromate.
- Shorter shelf life than roller-milled white flour due to natural wheat germ oils.
- Requires cool, airtight storage.
#2 Bob's Red Mill Artisan Bread Flour
Bob's Red Mill Artisan Bread Flour blends premium American hard red wheat with a touch of malted barley flour. The addition of malted barley boosts amylase enzyme activity, helping yeast convert complex starches into fermentable sugars for a lofty oven spring and mahogany crust.
- 13% protein content forms resilient gluten strands for chewy baguettes and pizza crust.
- Enriched with malted barley flour for improved yeast rise and crust browning.
- Resealable stand-up pouch keeps flour fresh in home pantries.
- Consistent protein specification across batches.
- Versatile for sourdough, bagels, pretzels, and Neapolitan pizza.
- Widely trusted milling quality.
- Slightly higher price per pound when purchased in small bags.
#3 Judee's Gluten Free Bread Flour Blend
For bakers avoiding wheat gluten, Judee's Gluten Free Bread Flour combines tapioca starch, potato starch, white rice flour, and xanthan gum in a dedicated allergen-safe facility. It mimics the structure of traditional yeasted sandwich loaves without grittiness.
- Packaged in a dedicated gluten-free and nut-free facility.
- Balanced starch-to-fiber ratio prevents gummy interiors in gluten-free loaves.
- Safe for celiac and gluten-sensitive households.
- Works well in both bread machines and Dutch ovens.
- Requires higher hydration than standard wheat flour.
#4 King Arthur Flour 100% Organic Unbleached Bread Flour
King Arthur Unbleached Bread Flour is the gold standard among American artisan bakers because its protein content is strictly calibrated to 12.7% with a tolerance of just 0.2%. Whether you are folding a 78% hydration country levain or shaping panettone, its gluten extensibility is remarkably predictable.
- Strict 12.7% protein calibration ensures repeatable bulk fermentation results.
- 100% USDA Organic hard red wheat, never bleached or bromated.
- Industry-leading consistency from bag to bag.
- Superior open crumb structure and ear formation on sourdough boules.
- Paper packaging should be transferred to an airtight bin after opening.
FAQ – Frequently Asked Questions
Yes. Bread flour contains roughly 12%–13% protein compared to 10%–11.5% in all-purpose flour. When substituting bread flour into a recipe, add 1 to 2 extra tablespoons of water per cup of flour to account for its higher protein absorption.
Bread flour is milled from hard red spring or winter wheat to maximize gluten strength and chewiness, whereas pastry flour is milled from soft wheat (8%–9% protein) to produce tender, flaky crumbs in tarts and biscuits.
Absolutely. Unbleached flour retains natural wild yeasts and beneficial lactobacilli on the grain endosperm, whereas chemical bleaching agents can slow down starter activity.
Store white bread flour in an airtight food-grade container in a cool, dark pantry for up to 8 months, or freeze stone-ground whole wheat bread flour to prevent natural lipids from oxidizing.
3 Thoughts on “BREAD FLOUR”
Switching from generic supermarket all-purpose flour to King Arthur 12.7% bread flour completely changed my weekend sourdough loaves. My dough holds its shape after scoring instead of spreading flat in the Dutch oven.
I blend 80% Bob's Red Mill Artisan Bread Flour with 20% Great River stone-ground whole wheat at 76% hydration. The malted barley gives a fantastic blistered crust every single bake.
Helpful comparison chart on the pros and cons. Keeping my stone-ground bags in sealed buckets has kept them fresh for months.