Certified-organic hard wheat bread flour. The only protein statement the maker publishes is prose, a full point higher than other national brands, which is not a number, so the field stays absent rather than guessed. Sold as a 5 lb 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.
Certified-organic hard wheat bread flour. The only protein statement the maker publishes is prose, a full point higher than other national brands, which is not a number, so the field stays absent rather than guessed. Sold as a 5 lb 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 Organic Bread Flour is 0–43 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.
Organic Bread Flour | ||
|---|---|---|
Strength | Strong | Very Strong |
Protein | 12.7% | 14.2%+1.5% |
Hydration | — | — |
Maturation | 4.3-13.6h 22°C | 6.5-22.2h 22°C+5h |
