King Arthur Baking Co. Whole Wheat Flour
United States
King Arthur 100% whole wheat flour from hard wheat, about 13.2% protein per current KA guidance. Bran weakens dough versus white flour at the same protein; often cut with bread flour for loft. No Chopin W.
Contains: wheat (wholemeal)
How the calculator uses this flour
- Fermentation window. The calculator expects the dough to peak after about 7.5 h at 22°C, inside a 4–12 h window. In the fridge at 4°C, it holds up to 37 h.
- Hydration range. From its specs, Pandough estimates 68–80% water, and the calculator's hydration band starts there.
King Arthur 100% whole wheat flour from hard wheat, about 13.2% protein per current KA guidance. Bran weakens dough versus white flour at the same protein; often cut with bread flour for loft. No Chopin W.
Bakes with this flour
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Technical Specifications
Absorption | 68% |
Ash Content | 1.7% |
Whole Wheat Flour vs Golden Wheat Flour
Strength
——Protein
13.2%12.2%-1.0%Hydration
——Maturation
——Whole Wheat Flour vs Golden Wheat Flour
Whole Wheat Flour | ||
|---|---|---|
Strength | — | — |
Protein | 13.2% | 12.2%-1.0% |
Hydration | — | — |
Maturation | — | — |