Gold Medal All-Purpose Flour
General Mills
A bleached, enriched all-purpose flour (approx 10.5% protein) common in American supermarkets. It has a softer gluten profile, making doughs more tender but less elastic. While not ideal for high-chew bread or pizza on its own, it works fine for softer crusts and is often combined with bread flour to moderate dough strength.
Optimal hydration: 55% – 60%
Softer flour — best for short fermentation times. Watch hydration carefully to avoid slack dough.
Optimal fermentation: 2-7 hoursat 22°C
EstimatedFermentation window estimated from flour strength and bake type.
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Best For
Pizza Classica
Technical Specifications
Absorption | 58% |
Ash Content | 0.48% |
General Mills Gold Medal All-Purpose Flour is W150 strength, 10.5% protein, a recommended hydration range of 55–60%, and 58% absorption. A bleached, enriched all-purpose flour (approx 10.5% protein) common in American supermarkets. It has a softer gluten profile, making doughs more tender but less elastic. While not ideal for high-chew bread or pizza on its own, it works fine for softer crusts and is often combined with bread flour to moderate dough strength.