Pandough
High Gluten Flour

Giusto's High Gluten Flour

Very StrongFlag of USUnited States

Giusto's high-gluten flour from spring wheat, about 14% protein. Unbleached, unbromated West Coast high-gluten for bread and chewy pizza. No published 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 18–55 h.
  • Hydration range. From its specs, Pandough estimates 65–75% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 65–68%.

Giusto's high-gluten flour from spring wheat, about 14% protein. Unbleached, unbromated West Coast high-gluten for bread and chewy pizza. No published Chopin W.

Giusto's High Gluten Flour fermentation range

The catalog window for Giusto's High Gluten Flour is 8–16 hours at 22°C (72°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.

high-gluten, artisan, california, unbleached, unbromated, west-coast

Bakes with this flour

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Technical Specifications

Absorption
65%
Mix Time
12-18 min

High Gluten Flour vs All Trumps High-Gluten Flour

All Trumps High-Gluten Flour
All Trumps High-Gluten Flour
Strength
Very StrongVery Strong
Protein
14%14.2%+0.2%
Hydration
——
Maturation
8-16h 22°C6-12h 22°C-3h