This bread flour features Rouge de Bordeaux, a heritage wheat that was a favorite amongst 19th century French bakers for its nutty flavor and rich aroma. Hayden Flour Mills blends stone-milled whole grain Rouge de Bordeaux flour with high-protein Hard Red Spring flour for strong gluten levels to achieve tender, chewy breads with open and airy crumbs. Use Hayden Flour Mills Bread Flour for homemade sourdough, dinner rolls, focaccia, bagels and any other recipe that calls for a high-protein flour.
About the producer
Hayden Flour Mills was originally founded in 1874 in Tempe, Arizona. Once a thriving business, the mill eventually closed in the late 1990s. In 2009, farmer-turned-technology consultant Jeff Zimmerman decided to restore the Hayden Flour Mills legacy. Jeff invited his daughter Emma to help him run the mill and together, the new Hayden Flour Mills has been revitalizing ancient and heritage wheat native to Arizona as well as the art of stone-milling. This small-production, minimally processed approach to farming and milling captures all the flavors, textures and nutrients of Arizona heritage wheats.