Our Bread Flour 00 is one of Wild Hive’s signature blends—crafted for strength, versatility, and exceptional dough performance. With 14% protein, this flour provides the structure needed for well-risen loaves while remaining finely milled and smooth to work with.
The “00” designation refers to the fine grind and level of sifting, resulting in a silky texture that hydrates evenly and develops strong, elastic doughs. This flour is designed to perform across a wide range of baking styles, from rustic hearth breads to soft sandwich loaves.
Because it’s a thoughtfully blended flour, it balances power with flexibility. Doughs made with Bread Flour 00 can handle higher hydration, longer fermentation, and frequent handling without breaking down—making it a reliable choice for both sourdough and yeasted breads.
Best for:
• Sourdough and naturally leavened breads
• Hearth loaves and bâtards
• Sandwich bread and rolls
• Focaccia and enriched doughs
Baker’s tip:
This flour thrives with longer fermentations. If your dough feels tight early on, give it time—strength and extensibility develop as the dough rests.
Freshly milled, carefully blended, and never bleached or enriched—this is a workhorse flour built for bakers who want consistency, strength, and great flavor in every loaf.
Our Bread Flour 00 is one of Wild Hive’s signature blends—crafted for strength, versatility, and exceptional dough performance. With 14% protein, this flour provides the structure needed for well-risen loaves while remaining finely milled and smooth to work with.
The “00” designation refers to the fine grind and level of sifting, resulting in a silky texture that hydrates evenly and develops strong, elastic doughs. This flour is designed to perform across a wide range of baking styles, from rustic hearth breads to soft sandwich loaves.
Because it’s a thoughtfully blended flour, it balances power with flexibility. Doughs made with Bread Flour 00 can handle higher hydration, longer fermentation, and frequent handling without breaking down—making it a reliable choice for both sourdough and yeasted breads.
Best for:
• Sourdough and naturally leavened breads
• Hearth loaves and bâtards
• Sandwich bread and rolls
• Focaccia and enriched doughs
Baker’s tip:
This flour thrives with longer fermentations. If your dough feels tight early on, give it time—strength and extensibility develop as the dough rests.
Freshly milled, carefully blended, and never bleached or enriched—this is a workhorse flour built for bakers who want consistency, strength, and great flavor in every loaf.
