King Arthur High-Gluten Flour
Very StrongUnited States
King Arthur high-gluten flour at about 14.2% protein. Retail high-gluten for bagels, strong breads, and very chewy pizza. Related to the foodservice Sir Lancelot line. Protein on the bag; no Chopin W.
How the calculator uses this flour
- Fermentation window. With 14% protein, the dough peaks after about 11 h at 22°C, inside a 6–19 h window. In the fridge at 4°C, it holds 7.5–69 h.
- Hydration range. From its specs, Pandough estimates 65–75% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 65–68%.
King Arthur high-gluten flour at about 14.2% protein. Retail high-gluten for bagels, strong breads, and very chewy pizza. Related to the foodservice Sir Lancelot line. Protein on the bag; no Chopin W.
bagels, bread, pizza, very-high-protein, long-fermentation, professional
Bakes with this flour
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Technical Specifications
Absorption | 65% |
Ash Content | 0.5% |
High-Gluten Flour vs All Trumps High-Gluten Flour
Strength
Very StrongVery StrongProtein
14%14.2%+0.2%Hydration
——Maturation
—6-12h 22°CHigh-Gluten Flour vs All Trumps High-Gluten Flour
High-Gluten Flour | ||
|---|---|---|
Strength | Very Strong | Very Strong |
Protein | 14% | 14.2%+0.2% |
Hydration | — | — |
Maturation | — | 6-12h 22°C |