Pandough
Bread Flour

King Arthur Bread Flour

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King Arthur Unbleached Bread Flour, guaranteed 12.7% protein. Unbleached and unbromated with tight mill specs. Standard US bread flour for yeast breads, NY-style and pan pizza, and focaccia. Protein only - KA does not publish 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 9 h at 22°C, inside a 4.5–15 h window. In the fridge at 4°C, it holds 24–72 h.
  • Hydration range. From its specs, Pandough estimates 61–69% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.

King Arthur Unbleached Bread Flour, guaranteed 12.7% protein. Unbleached and unbromated with tight mill specs. Standard US bread flour for yeast breads, NY-style and pan pizza, and focaccia. Protein only - KA does not publish Chopin W.

King Arthur Bread Flour fermentation range

The catalog window for King Arthur 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.

bread, pizza, ny-style, pan-pizza, high-protein, us-flour, consistent

Bakes with this flour

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Technical Specifications

Absorption
60%
Ash Content
0.5%

Bread Flour vs All Trumps High-Gluten Flour

All Trumps High-Gluten Flour
All Trumps High-Gluten Flour
Strength
StrongVery Strong
Protein
12.7%14.2%+1.5%
Hydration
——
Maturation
4.6-15.4h 22°C6-12h 22°C-1h