Published spec: protein 11.7%. A hearth-loaf blend of unbleached hard wheats with a little ascorbic acid for oven spring. Protein prints on the pack at 11.7 percent, which places it near the retail AP rather than the bread flour, so it suits rustic loaves and moderate-ferment pizza more than long cold schedules. Sold as a 3 lb retail bag. The maker's site blocks automated reading, so the spec text comes from the maker's own archived shop and foodservice pages plus pack PDFs captured between July and September 2026.
Published spec: protein 11.7%. A hearth-loaf blend of unbleached hard wheats with a little ascorbic acid for oven spring. Protein prints on the pack at 11.7 percent, which places it near the retail AP rather than the bread flour, so it suits rustic loaves and moderate-ferment pizza more than long cold schedules. Sold as a 3 lb retail bag. The maker's site blocks automated reading, so the spec text comes from the maker's own archived shop and foodservice pages plus pack PDFs captured between July and September 2026.
The catalog window for King Arthur Artisan Bread Flour is 0–24 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 | ||
|---|---|---|
Strength | Strong | Very Strong |
Protein | 11.7% | 14.2%+2.5% |
Hydration | — | — |
Maturation | 3.5-11h 22°C | 6.5-22.2h 22°C+7h |
