Pandough
Bread Flour

Pillsbury Bread Flour

StrongFlag of USUnited States

Pillsbury Best bread flour, about 12.5% protein. Retail US bread flour for yeast doughs and pizza. No published Chopin W.

Hydration62.0%
62%
Ball count
Ball weight29 cm

Ingredients

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How the calculator uses this flour

  • Fermentation window. From this flour's recorded window, the dough peaks after about 12 h at 22°C, inside a 8–16 h window. In the fridge at 4°C, it holds 24–72 h.
  • Hydration range. From its specs, Pandough estimates 61–72% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.

Pillsbury Best bread flour, about 12.5% protein. Retail US bread flour for yeast doughs and pizza. No published Chopin W.

Pillsbury Bread Flour fermentation range

The catalog window for Pillsbury Bread Flour is 24–72 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.

bread-flour, retail, supermarket, accessible, pillsbury

Bakes with this flour

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Technical Specifications

Absorption
62%
Mix Time
10-15 min

Bread Flour vs All Trumps High-Gluten Flour

All Trumps High-Gluten Flour
All Trumps High-Gluten Flour
Strength
StrongVery Strong
Protein
12.5%14.2%+1.7%
Hydration
——
Maturation
8-16h 22°C6-12h 22°C-3h