Pillsbury Best All Purpose
StrongUnited States
Pillsbury Best all-purpose flour, about 11.9% protein. Common North American supermarket AP. Protein only; no Chopin W.
How the calculator uses this flour
- Fermentation window. With 11.9% protein, the dough peaks after about 7.5 h at 22°C, inside a 3.5–12 h window. In the fridge at 4°C, it holds up to 35 h.
- Hydration range. From its specs, Pandough estimates 61–69% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Pillsbury Best all-purpose flour, about 11.9% protein. Common North American supermarket AP. Protein only; no Chopin W.
Bakes with this flour
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Technical Specifications
Absorption | 60% |
Mix Time | 8-12 min |
Best All Purpose vs All Trumps High-Gluten Flour
Strength
StrongVery StrongProtein
11.9%14.2%+2.3%Hydration
——Maturation
—6-12h 22°CBest All Purpose vs All Trumps High-Gluten Flour
Best All Purpose | ||
|---|---|---|
Strength | Strong | Very Strong |
Protein | 11.9% | 14.2%+2.3% |
Hydration | — | — |
Maturation | — | 6-12h 22°C |