Pendleton Flour Mills Power High Gluten Flour is a premium flour milled from northern hard red spring wheat with approximately 14% protein content, significantly higher than standard bread flours which typically contain 10-12% protein. This high-gluten, unbleached, enriched flour is specifically designed to produce baked goods that require long fermentation and retardation periods, making it ideal for artisan bread bakers and pizzerias.

The flour excels in applications including hearth and artisan-type breads, sourdough breads and rolls, French and Italian designed loaves, as well as hand-tossed, pan and thick-crust pizzas. Due to its high gluten content, Power Flour can withstand extended fermentation times and significant dough manipulation, resulting in excellent oven spring, open crumb structure, and superior flavor development in finished products. The flour's high water absorption capacity requires formula adjustments, typically requiring higher hydration levels than standard bread flour recipes.

Power Flour is certified Kosher and comes in a 50-pound bag. The flour is soft as silk to work with and produces dough that is very strong, stretchy, and can take considerable handling. It is the same or similar flour used by San Francisco bakeries for their artisan breads.