Published spec: protein 11.7%. The foodservice bakery AP with a French Type 55 equivalent spec: 11.7 percent protein, 0.50 percent ash, malted and enriched. King Arthur's own prose lists artisan breads, laminated dough and Neapolitan pizza among its uses. Sold as a 50 lb foodservice sack. 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.
Published spec: protein 11.7%. The foodservice bakery AP with a French Type 55 equivalent spec: 11.7 percent protein, 0.50 percent ash, malted and enriched. King Arthur's own prose lists artisan breads, laminated dough and Neapolitan pizza among its uses. Sold as a 50 lb foodservice sack. 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 Sir Galahad is 0–24 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.
Sir Galahad | ||
|---|---|---|
Strength | Strong | Very Strong |
Protein | 11.7% | 14.2%+2.5% |
Hydration | — | — |
Maturation | 3.5-11h 22°C | 6.5-22.2h 22°C+7h |
