King Arthur All-Purpose Flour
StrongUnited States
King Arthur Unbleached All-Purpose, guaranteed 11.7% protein. Stronger than many US AP flours; usable for same-day pizza as well as cookies and cakes. Bag leads with protein; no Chopin W or Hagberg FN on the consumer page.
How the calculator uses this flour
- Fermentation window. With 11.7% protein, the dough peaks after about 7 h at 22°C, inside a 3.5–11 h window. In the fridge at 4°C, it holds up to 32 h.
- Hydration range. From its specs, Pandough estimates 59–67% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–67%.
King Arthur Unbleached All-Purpose, guaranteed 11.7% protein. Stronger than many US AP flours; usable for same-day pizza as well as cookies and cakes. Bag leads with protein; no Chopin W or Hagberg FN on the consumer page.
Bakes with this flour
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Technical Specifications
Absorption | 58% |
Ash Content | 0.48% |
All-Purpose Flour vs All Trumps High-Gluten Flour
Strength
StrongVery StrongProtein
11.7%14.2%+2.5%Hydration
——Maturation
—6-12h 22°CAll-Purpose Flour vs All Trumps High-Gluten Flour
All-Purpose Flour | ||
|---|---|---|
Strength | Strong | Very Strong |
Protein | 11.7% | 14.2%+2.5% |
Hydration | — | — |
Maturation | — | 6-12h 22°C |