We’re thrilled to feature Cairnspring’s best selling and strongest bread flour, Trailblazer, for our high extraction flour. This flour is used used by some of the country’s most preeminent bakers, like Chad Robertson of Tartine.
Trail Blazer has a clean wheat flavor that shines in many applications. It creates a rich caramelized crust and a creamy crumb especially well suited to naturally fermented doughs. It’s perfect in hearth loaves, pan loaves, bagels and pizzas and plays well with other flours such as Edison in Italian enriched breads; or Sequoia in flatbread or pizza applications. It has more bran and germ than most bread flours, so it may require an additional 5% hydration, or an additional tablespoon per cup of water in your recipes.