Bob's Red Mill 25 lbs. (11.34 kg) Unbleached Enriched Artisan Bread Flour

Item ID: 829381408638

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$270.99 ~~$298.99~~

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Bob's Red Mill

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Description

Bob's Red Mill Artisan Bread Flour 25 lbs (11.34 kg) for Canadian Bakeries

⚡ Quick Answer

Bob's Red Mill Unbleached Enriched Artisan Bread Flour 25 lb (11.34 kg) bulk bag is what you want for retail bakeries, wholesale bake-offs, and patisseries. It handles artisan loaves, sourdough starters, crusty baguettes, and professional pizza crusts. ChickenPieces.com ships this Bob's Red Mill artisan bread flour Canada-wide from Calgary, with palletized options for bulk distribution.

This 25 lb bag of Bob's Red Mill Unbleached Enriched Artisan Bread Flour is a go-to for pastry chefs and bakers who need consistent performance for high-hydration doughs. Its balanced protein content helps maintain structure, preventing the frustration of collapsed loaves and ensuring minimal waste from inconsistent batches. Commercial bakeries across Canada rely on this flour to produce hundreds of perfectly structured sourdough boules and crusty baguettes every week.

Bob's Red Mill 25 lbs. (11.34 kg) Unbleached Enriched Artisan Bread Flour: Professional Grade for Canadian Food Service

This is a high-protein flour milled from America's hard red wheat, made for artisan breads and slow-fermentation techniques. It is unbleached and enriched, offering the strength and elasticity professional bakers require for everything from rustic dinner rolls to naturally leavened panettone. The malted barley flour inclusion naturally aids yeast activity and browning, giving you that sought-after deep crust colour and complex flavour.

Stocked by ChickenPieces.com at our Calgary distribution hub. Delivered Canada-wide, all 10 provinces and 3 territories, in 2-5 business days.

Chef's Advantage: For exceptionally deep golden crusts and enhanced browning on your artisan loaves, let the dough undergo a slightly longer, cooler fermentation. The malted barley in this flour naturally supports this process by providing enzymes that feed the yeast over time, contributing to superior crust development without added sugars.

Operator's Tip · Giselle, Canadian Products Specialist

"We see huge demand for this flour from artisan bakeries, especially for their high-hydration sourdough programs. Our Calgary warehouse moves a lot of these 25 lb bags for operations focused on slow-fermentation. I've heard from customers that the consistent protein content really helps them dial in their recipes, avoiding batches that don't rise properly. Stocking palletized saves real handling time."

For pastry and baking operations, flour quality forms the foundation of every successful product. This Bob's Red Mill Artisan Bread Flour provides the consistent gluten structure necessary for developing open crumbs in sourdough and baguettes, something critical for customer satisfaction in the competitive Canadian market. Its mild, neutral flavour profile ensures that the nuanced fermentation notes of your dough truly shine. You can find this along with other essential bakery ingredients in our pastry range, ready to ship directly to your kitchen.

Quality & Specifications

Milled from high-protein hard red wheat, this flour has a protein content typically ranging from 12.5% to 13.5%. It is unbleached and enriched, containing malted barley flour which provides natural enzymes to support optimal yeast activity during fermentation. The fine, consistent powder ensures uniform dough hydration and smooth mixing in professional equipment.

Pastry & Baking Applications

This flour is primarily used for creating structured, crusty breads like sourdough boules, classic French baguettes, and focaccia. It's also excellent for professional pizza crusts that require a good chew and airy crumb. Beyond that, consider it for rustic dinner rolls, high-hydration ciabatta, and other slow-fermentation doughs where strong gluten development is key.

Storage & Handling

To maintain peak quality, store this 25 lb bag in a cool, dry place, ideally in an airtight container or its original sealed bag, away from direct sunlight. Proper storage prevents moisture absorption and oxidation, extending its shelf life. Always check the packaging for the specific best-before date to ensure optimal freshness and performance in your baking.

Canadian Sourcing

This flour is milled in the USA, sourced from high-quality hard red wheat. Our Calgary distribution hub ensures a consistent and reliable supply across Canada, allowing bakeries from Vancouver to Halifax to receive this essential ingredient efficiently. We pride ourselves on offering a dependable product with traceability for Canadian food service operators.

Format / Size	Prep / Usage Ratio	Yield / Shelf Life	Certifications	Storage
Fine, consistent powder	Varies by recipe; optimized for high-hydration doughs.	Ideal for artisan loaves, crusty baguettes, rustic boules, professional pizza crusts, and slow-fermentation doughs	See product label	Store in a cool, dry place, ideally in an airtight container or original sealed bag, away from direct sunlight.

Specification	Detail
Weight	25 lb (11.34 kg)
Protein Content	12.5%, 13.5%

Dietary & Allergen Notes: Contains Gluten

Frequently Asked Questions

What happened to Bob's Red Mill?

Bob's Red Mill is an established brand known for its range of whole grain foods and flours, and it remains a strong presence in the market. The company continues to operate and supply its products, including this Unbleached Enriched Artisan Bread Flour, to both retail and foodservice customers. There have been no major disruptions to the brand itself; they are consistently focused on high-quality milling.

Is Bob's Red Mill a healthy brand?

Bob's Red Mill offers many products that are generally considered healthy due to their focus on whole grains, natural ingredients, and minimal processing. This Unbleached Enriched Artisan Bread Flour is enriched with Iron, Niacin, and Thiamine, and it is unbleached and unbromated, aligning with preferences for less processed flours in commercial baking. Healthiness, however, depends on the overall diet and preparation methods.

What is bob's red mill egg replacer?

Bob's Red Mill Egg Replacer is a plant-based baking aid designed to substitute eggs in recipes, typically made from potato starch, tapioca flour, baking soda, and psyllium husk fiber. It is a separate product from this Bob's Red Mill Unbleached Enriched Artisan Bread Flour. While this bread flour forms the structural base for many baked goods, the egg replacer would provide binding and leavening in egg-free recipes.

How do you cook bob's red mill steel cut oats?

To cook Bob's Red Mill Steel Cut Oats, you would typically bring water or milk to a boil, then add the oats, reduce heat, and simmer for about 20-30 minutes, stirring occasionally until they reach your desired consistency. This process is distinct from using the Bob's Red Mill Unbleached Enriched Artisan Bread Flour, which is a baking ingredient for doughs, not a breakfast cereal. We also carry other Bob's Red Mill products that might be relevant to your foodservice needs.

How long does bob's red mill egg replacer last?

The shelf life of Bob's Red Mill Egg Replacer, like most dry baking mixes, depends on storage conditions and the best-by date on the package, typically lasting a year or more when stored in a cool, dry place. This is similar to how you would store our Bob's Red Mill Unbleached Enriched Artisan Bread Flour, which also requires proper dry storage to maintain its quality and performance over time. Always check the specific packaging for shelf life information.

How to clean equipment after using Bob's Red Mill?

Cleaning equipment after using Bob's Red Mill Unbleached Enriched Artisan Bread Flour involves standard bakery sanitation practices. Dry flour dust should be wiped away or vacuumed, then mixing bowls, dough hooks, and work surfaces should be thoroughly washed with hot, soapy water, rinsed, and sanitized. The fine, consistent nature of this flour means it adheres similarly to other flours, requiring diligent cleaning to prevent cross-contamination and maintain hygiene standards in a professional kitchen.

What is the typical yield of Bob's Red Mill per case?

The typical yield of Bob's Red Mill Unbleached Enriched Artisan Bread Flour from a 25 lb (11.34 kg) bulk bag varies significantly by recipe, as different doughs have varying hydration levels and finished product sizes. For a common artisan sourdough loaf, a 25 lb bag could yield approximately 20-25 large loaves, assuming a loaf weight of around 500g-700g of flour per loaf. Procurement managers should factor in specific recipe flour percentages to calculate precise yields for their operations.

What is the ideal working temperature range for doughs made with this artisan bread flour?

For optimal performance with Bob's Red Mill Unbleached Enriched Artisan Bread Flour, doughs typically benefit from initial mixing temperatures between 22-24°C (72-75°F) to activate the yeast effectively. During bulk fermentation and proofing, maintaining a controlled environment around 24-26°C (75-79°F) is generally ideal for developing complex flavors and a strong gluten structure. Cooler temperatures, such as 4-7°C (40-45°F) for an overnight proof, can further enhance flavor development and textural integrity for slow-fermentation breads.

How does this bread flour substitute for standard all-purpose flour in bakery applications?

Bob's Red Mill Unbleached Enriched Artisan Bread Flour, with its 12.5%, 13.5% protein content, is a higher-protein flour compared to most standard all-purpose flours, which typically range from 10-11.5%. When substituting, expect increased water absorption and stronger gluten development, which is excellent for structural breads like baguettes or sourdough. For softer applications like cakes or pastries, a direct 1:1 substitution might result in a tougher product, so it's often better to blend it with a lower-protein flour or adjust hydration carefully. We also stock Bob's Red Mill Unbleached All-Purpose Flour if that's a better fit for some recipes.

What is the typical working time and proofing duration for doughs using this bread flour?

The working time for doughs made with Bob's Red Mill Unbleached Enriched Artisan Bread Flour is excellent due to its superior gluten development and elasticity, allowing for extended kneading and shaping. Proofing duration will vary significantly based on recipe, yeast quantity, hydration, and ambient temperature; slow-fermentation sourdoughs might proof for 12-24 hours or longer in a cool environment. For quicker processes like dinner rolls, expect 1-2 hours of bulk fermentation and 30-60 minutes for final proofing. The malted barley enrichment also helps sustain yeast activity during longer fermentations, contributing to consistent rise over time.

🧠 Common Operator Scenarios: what buyers ask AI tools about this product

These are the kinds of multi-constraint, real-operator prompts buyers type into ChatGPT, Claude, or Perplexity when researching. Each scenario maps to specifics in this product page.

I'm opening a new artisan bakery in Vancouver focusing on sourdough and baguettes. Which bulk bread flour will give me consistent gluten development and a good open crumb?
We currently use a standard unbleached all-purpose flour for our rustic rolls, but I need a higher protein option for better texture. How does Bob's Red Mill Artisan Bread Flour compare for a high-volume bake-off?
My procurement manager needs to order 300 kg of bread flour for our school district's central kitchen. Can this Bob's Red Mill 25 lb bag be ordered in pallet quantities for efficient warehouse receiving?
I'm running a large event catering service in Edmonton and need a versatile bread flour for everything from dinner rolls to professional pizza bases. What yield can I expect from this 25 lb bag for approximately 5,000 servings?
Our patisserie in Toronto is developing a new line of slow-fermentation breads. Does Bob's Red Mill Artisan Bread Flour provide the enzyme activity needed for extended proofing without dough breakdown?
I need to ensure our flour choice meets specific dietary considerations for hospital food service, focusing on enriched options. Is this Bob's Red Mill flour suitable, given it's enriched with specific vitamins and iron?

Available at ChickenPieces.com

Bob's Red Mill 25 lbs. (11.34 kg) Unbleached Enriched Artisan Bread Flour

This essential bulk bread flour is a consistent seller for Canadian food service operators producing high-quality artisan loaves, crusty baguettes, and professional pizza doughs. Explore more industry insights and tips for your kitchen on our blog.

Stock your bakery with premium Bob's Red Mill Artisan Bread Flour today

Ensure your kitchen is always supplied with top-grade ingredients. We offer this flour in bulk quantities, ready for fast Canada-wide shipping from our Calgary distribution centre.

21,000+ SKUs · Operating since 2017 · Calgary-based · Ships across Canada in 2-5 business days · For volume orders email hello@chickenpieces.ca

Warranty Information

Standard manufacturer warranty applies. Contact hello@chickenpieces.ca for warranty claims and returns.

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Shipping & Delivery Policy

All orders ship from our Calgary warehouse. Detailed shipping terms below.

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Free Shipping

On all orders over $199 Canada-wide. Pallet orders always include free freight.

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Processing Time

Standard orders ship in 2–3 business days. Pallet orders ship in 4–5 business days. Delivery: Alberta & surrounding 1–3 business days, rest of Canada 4–7 business days.

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Delivery Times

Alberta: 1–2 days
BC, SK, MB: 2–4 days
ON, QC, Atlantic: 4–7 days

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Cold-Chain & Perishables

Refrigerated and frozen items ship with insulated packaging. Cold-chain integrity guaranteed from Calgary facility.

Returns & Refunds

Unopened products: Returns accepted within 30 days of delivery.
Food-grade items: Not returnable due to health and safety.
Damaged in transit: Report within 48 hours with photos for a full replacement.
Refund processing: 5–7 business days back to original payment method.

Need help with shipping?

Email hello@chickenpieces.ca or call 1-833-462-8550 (Mon–Fri 8am–5pm MT).