Appears in
The Fundamental Techniques of Classic Bread Baking

By French Culinary Institute

Published 2021

  • About
An unbleached flour in which the whole grain has been used, making a flour that is substantially higher in nutrients, fiber, and fat than white flour. Available as soft whole wheat flour with a low protein content (about 11 percent) and hard red winter whole wheat flour with a protein content of approximately 13 percent. Whole wheat flour may be milled finely or coarsely, although finely milled is more readily available.