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Gold Medal Bread Flour

General Mills Gold Medal Bread Flour

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Gold Medal retail bread flour, about 12.3% protein. Widely available US supermarket bread flour for yeast breads and pizza. Protein on the bag; no Chopin W.

Hydration62.0%
62%
Ball count
Ball weight29 cm

Ingredients

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How the calculator uses this flour

  • Fermentation window. From this flour's recorded window, the dough peaks after about 12 h at 22°C, inside a 8–16 h window. In the fridge at 4°C, it holds 24–72 h.
  • Hydration range. From its specs, Pandough estimates 61–72% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.

Gold Medal retail bread flour, about 12.3% protein. Widely available US supermarket bread flour for yeast breads and pizza. Protein on the bag; no Chopin W.

General Mills Gold Medal Bread Flour fermentation range

The catalog window for General Mills Gold Medal Bread Flour is 24–72 hours at 4°C (39°F). Pandough estimates yeast and timing from that window plus your hydration, salt, yeast type, and the temperatures the dough actually sees.

Fermentation time also depends on dough temperature, yeast amount, hydration, and the split between warm and cold proofing.

bread-flour, retail, accessible, general-mills, gold-medal

Bakes with this flour

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Technical Specifications

Absorption
62%
Mix Time
10-15 min

Gold Medal Bread Flour vs All-Purpose Flour

All-Purpose Flour
All-Purpose Flour
Strength
StrongStrong
Protein
12.3%11.7%-0.6%
Hydration
——
Maturation
8-16h 22°C—