King Arthur Baking Co. Sir Lancelot Hi-Gluten
Very StrongUnited States
King Arthur Sir Lancelot hi-gluten foodservice flour, about 14% protein and ~0.52% ash on the pro sheet (retail high-gluten often labeled ~14.2%). Unbleached, malted, enriched. Built for bagels, NY-style pizza, and boosting whole-grain doughs. No Chopin W published.
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 63–73% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
King Arthur Sir Lancelot hi-gluten foodservice flour, about 14% protein and ~0.52% ash on the pro sheet (retail high-gluten often labeled ~14.2%). Unbleached, malted, enriched. Built for bagels, NY-style pizza, and boosting whole-grain doughs. No Chopin W published.
Bakes with this flour
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Technical Specifications
Absorption | 63% |
Ash Content | 0.5% |
Sir Lancelot Hi-Gluten vs All Trumps High-Gluten Flour
Strength
Very StrongVery StrongProtein
14%14.2%+0.2%Hydration
——Maturation
—6-12h 22°CSir Lancelot Hi-Gluten vs All Trumps High-Gluten Flour
Sir Lancelot Hi-Gluten | ||
|---|---|---|
Strength | Very Strong | Very Strong |
Protein | 14% | 14.2%+0.2% |
Hydration | — | — |
Maturation | — | 6-12h 22°C |