Sir Lancelot Hi-Gluten
King Arthur Baking Co.
A legendary high-gluten flour (~14.2% protein) for extra-chewy breads and bagels. Unbleached and unbromated, it performs like a strong first clear flour. In pizza, it creates a very chewy, breadlike crust. Best used by experienced bakers – the dough can be tough to stretch without adequate hydration and rest.
Optimal hydration: 62% – 68%
Very strong flour, ideal for extended cold fermentation (48-72h). Can handle demanding recipes.
Optimal fermentation: 7-22 hoursat 22°C
EstimatedFermentation window estimated from flour strength and bake type.
Community Ratings
No community bakes yet
Bake with this flour and share your results!
Comments
0No comments yet. Be the first to share your bake.
Pandough is still early
There's one person and a lot of passion behind Pandough. I do my best to keep the data accurate, but at this scale small hiccups can happen. If you spot anything — let me know. Any form of support is hugely appreciated. Thank you for being here.
Best For
Technical Specifications
Absorption | 63% |
Ash Content | 0.5% |
King Arthur Baking Co. Sir Lancelot Hi-Gluten is W380 strength, 14.2% protein, a recommended hydration range of 62–68%, and 63% absorption. A legendary high-gluten flour (~14.2% protein) for extra-chewy breads and bagels. Unbleached and unbromated, it performs like a strong first clear flour. In pizza, it creates a very chewy, breadlike crust. Best used by experienced bakers – the dough can be tough to stretch without adequate hydration and rest.