King Arthur Artisan Bread Flour
SilnáSpojené státy
Published spec: protein 11.7%. A hearth-loaf blend of unbleached hard wheats with a little ascorbic acid for oven spring. Protein prints on the pack at 11.7 percent, which places it near the retail AP rather than the bread flour, so it suits rustic loaves and moderate-ferment pizza more than long cold schedules. Sold as a 3 lb retail bag. The maker's site blocks automated reading, so the spec text comes from the maker's own archived shop and foodservice pages plus pack PDFs captured between July and September 2026.
Jak kalkulačka tuto mouku používá
- Okno kynutí. S 11,7 % bílkovin dosahuje těsto vrcholu po přibližně 7 h při 22°C, v rozmezí 3,5–11 h. V lednici při 4°C vydrží až 32 h.
- Rozsah hydratace Podle specifikací odhaduje Pandough 58–65 % vody a tam začíná hydratační pásmo kalkulačky. Pro Tradiční Napoletana v domácí troubě při 290°C doporučuje 63–65 %.
Published spec: protein 11.7%. A hearth-loaf blend of unbleached hard wheats with a little ascorbic acid for oven spring. Protein prints on the pack at 11.7 percent, which places it near the retail AP rather than the bread flour, so it suits rustic loaves and moderate-ferment pizza more than long cold schedules. Sold as a 3 lb retail bag. The maker's site blocks automated reading, so the spec text comes from the maker's own archived shop and foodservice pages plus pack PDFs captured between July and September 2026.
Výtvory s touto moukou
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Artisan Bread Flour vs All Trumps High-Gluten Flour
Síla
SilnáVelmi silnáBílkoviny
11.7%14.2%+2.5%Hydratace
——Zrání
—6-12h 22°CArtisan Bread Flour vs All Trumps High-Gluten Flour
Artisan Bread Flour | ||
|---|---|---|
Síla | Silná | Velmi silná |
Bílkoviny | 11.7% | 14.2%+2.5% |
Hydratace | — | — |
Zrání | — | 6-12h 22°C |