High-Gluten Flour
King Arthur
At 14.2% protein, this is King Arthur's strongest flour - specifically designed for bagels, artisan breads, and pizzas requiring extreme fermentation. Mix with whole grains to boost their structure. Creates very chewy, structured crumb. Not for beginners - the dough fights back!
Optimal hydration: 62% – 75%
Select a flour with W strength data for personalized hydration guidance.
Optimal fermentation: 24-96 hoursat 18°C
TestedVery strong flour for bagels, pizza with extended fermentation, and whole grain blends.
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Best For
Pizza Classica
Technical Specifications
Absorption | 65% |
Ash Content | 0.5% |
King Arthur High-Gluten Flour is 14.2% protein, a recommended hydration range of 62–75%, and 65% absorption. At 14.2% protein, this is King Arthur's strongest flour - specifically designed for bagels, artisan breads, and pizzas requiring extreme fermentation. Mix with whole grains to boost their structure. Creates very chewy, structured crumb. Not for beginners - the dough fights back! It ferments best over 24–96 hours at room temp (18°C). Very strong flour for bagels, pizza with extended fermentation, and whole grain blends.
bagels, bread, pizza, very-high-protein, long-fermentation, professional