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Our Hard Red 00 Flour is a finely sifted flour milled from hard red winter wheat, designed for bakers who want softness and versatility without sacrificing flavor. With 10% protein, it offers a tender structure and smooth dough handling, making it ideal for a wide range of applications beyond traditional bread baking.
The “00” refers to the fineness of the grind and level of sifting—not the wheat variety. While Italian 00 flours are often made from softer wheats, this flour brings the deeper flavor of hard red wheat while remaining light, silky, and easy to work with.
By sifting out most of the bran, we create a flour that behaves more like a refined white flour but still carries the aroma and character of freshly milled grain. Expect doughs that stretch easily, bake up tender, and develop beautiful color.
Best for:
• Pizza and flatbreads
• Pasta and noodles
• Pastries and laminated doughs
• Tender sandwich loaves
• Biscuits and scones
Baker’s tip:
This flour performs best with moderate hydration and gentle mixing. If you’re used to high-protein bread flour, resist the urge to overwork the dough—less mixing helps preserve tenderness.
Freshly milled, carefully sifted, never bleached, enriched or bromated—this is a flavorful, fine-textured flour that bridges the gap between traditional 00 and American-style baking.
Our Hard Red 00 Flour is a finely sifted flour milled from hard red winter wheat, designed for bakers who want softness and versatility without sacrificing flavor. With 10% protein, it offers a tender structure and smooth dough handling, making it ideal for a wide range of applications beyond traditional bread baking.
The “00” refers to the fineness of the grind and level of sifting—not the wheat variety. While Italian 00 flours are often made from softer wheats, this flour brings the deeper flavor of hard red wheat while remaining light, silky, and easy to work with.
By sifting out most of the bran, we create a flour that behaves more like a refined white flour but still carries the aroma and character of freshly milled grain. Expect doughs that stretch easily, bake up tender, and develop beautiful color.
Best for:
• Pizza and flatbreads
• Pasta and noodles
• Pastries and laminated doughs
• Tender sandwich loaves
• Biscuits and scones
Baker’s tip:
This flour performs best with moderate hydration and gentle mixing. If you’re used to high-protein bread flour, resist the urge to overwork the dough—less mixing helps preserve tenderness.
Freshly milled, carefully sifted, never bleached, enriched or bromated—this is a flavorful, fine-textured flour that bridges the gap between traditional 00 and American-style baking.