Bread Flour
King Arthur
America's gold standard bread flour at 12.7% protein - a full point higher than other national brands. Unbleached, unbromated, with strictest specs in the industry for consistency. Works excellently for NY-style, pan pizza, and focaccia. Not technically '00' but many American pizzaiolos prefer it.
Optimal hydration: 62% – 72%
Select a flour with W strength data for personalized hydration guidance.
Optimal fermentation: 1-24 hoursat 22°C
TestedCommunity: wide warm range 1-24h.
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Comments
6hosted a pizza night for 12 people last friday. made 20 pies with this flour. every. single. one. turned out perfect. KA bread flour is the GOAT for entertaining b/c you know exactly what youre gonna get
mixed 50/50 with KA all purpose for thin crust bar style. pure bread flour was way too chewy for tavern cut squares. the blend at 61% on a steel is *chefs kiss*
good flour. consistent.
Pro tip that took me a year to figure out: let your dough balls come to full room temp (2+ hours) before stretching. Cold KABF dough snaps back like a rubber band and youll tear it. Room temp its silky smooth. Also hold back 10% water and add it in gradually during kneading, absorbs better that way
the snapback is real
NY style at home: 63% hydration, 72h cold ferment, baking steel at max oven temp. KA bread flour is literally all you need. Stop ordering fancy italian flour for $12/kg when this is $5 at any grocery store and the end result is 95% as good
Pandough is still early
There's one person and a lot of passion behind Pandough. I do my best to keep the data accurate, but at this scale small hiccups can happen. If you spot anything — let me know. Any form of support is hugely appreciated. Thank you for being here.
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Technical Specifications
Absorption | 60% |
Ash Content | 0.5% |
King Arthur Bread Flour is 12.7% protein, a recommended hydration range of 62–72%, and 60% absorption. America's gold standard bread flour at 12.7% protein - a full point higher than other national brands. Unbleached, unbromated, with strictest specs in the industry for consistency. Works excellently for NY-style, pan pizza, and focaccia. Not technically '00' but many American pizzaiolos prefer it. It ferments best over 1–24 hours at room temp (22°C). Community: wide warm range 1-24h.
bread, pizza, ny-style, pan-pizza, high-protein, us-flour, consistent