Pandough
Artisan Bread Flour

Giusto's Artisan Bread Flour

MediumFlag of USUnited States

Giusto's artisan bread flour from hard red winter wheat, about 11.5% protein. Malted and enriched California mill flour used for sourdough bread and pizza. Protein published; Chopin W is not.

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%.

Giusto's artisan bread flour from hard red winter wheat, about 11.5% protein. Malted and enriched California mill flour used for sourdough bread and pizza. Protein published; Chopin W is not.

Giusto's Artisan Bread Flour fermentation range

The catalog window for Giusto's Artisan 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.

artisan, bread-flour, california, sourdough, giustos

Bakes with this flour

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Technical Specifications

Absorption
62%
Mix Time
10-15 min

Artisan Bread Flour vs All Trumps High-Gluten Flour

All Trumps High-Gluten Flour
All Trumps High-Gluten Flour
Strength
MediumVery Strong
Protein
11.5%14.2%+2.7%
Hydration
——
Maturation
8-16h 22°C6-12h 22°C-3h