The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

King Arthur flours

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mendozer's picture
mendozer

King Arthur flours

So i went to the store yesterday to pick up bread flour for refreshing my barm. I saw KAF had white whole wheat.  Withoout the specs, I went with the bread flour out of trust.

Then i went to the website and see these things:

Unbleached bread flour: 12.7% protein
Unbleached high gluten flour: 14.2% protein (claims it's the highest in retail)
White whole wheat: 13% protein
For reference, their AP flour is 11.7% protein

I want to bake only with whole wheat and whole grains.  So when I see their white whole wheat as higher than their bread flour, I want to jump on that. Is their something about the white whole wheat that would inhibit dough development? Bread flour contains spring wheat and barley flour.  White whole wheat contains hard white wheat if it matters

 

thanks
 

wally's picture
wally

There's nothing in either their white whole wheat or whole wheat (14% protein) that's going to cause you any problems, unless you are looking for a crisp, baguette-like crust (and I assume you aren't planning on baking whole grain baguettes).  For that type crust, the maximum protein content you want is a little under 12%.  But you can trust the KA brand to give you superior flours that produce lovely breads.

Larry

mendozer's picture
mendozer

http://www.kingarthurflour.com/professional/specifications-conventional-bakery-flour.html

 

here's a better reference.  it shows all their percentages and ash levels.  If i like to do a lot of baking, sourdough, whole grain, etc. What is my best combination of flours? White whole wheat lets me fulfill my whole wheat need but the special patent would be suitable for leaner doughs like a baguette. My main concern is can I use white whole wheat instead of the sir lancelot or high gluten (galahad, although it has lower protein...weird)? All three have higher protein levels but the white whole wheat has the highest ash. How does that affect my development of the dough? Or flavor

proth5's picture
proth5

the white whole wheat has the highest ash - it contains the whole wheat berry which will contibute to the ash measurement.

Ash is used on white or non whole wheat flours to measure how closely to the bran the wheat has been milled.  The protein content of the wheat berry is higher closer to the bran but of lower quality.

Did you check the falling numbers?  They are dramatically different, too.

White whole wheat will not behave exactly as any white flour in baking.  You need to make sure to adapt your formulas for the type of flour that you are using.  White whole wheat is suitable for general baking and bread baking - as long as you adjust your formulas and techniques (and these adjustments can be minor...), but it will never be exactly the "same" as any white flour.

See also the post below...

Not sure why you are being so detailed, but perhaps you are over thinking this...

Hope this helps. 

wally's picture
wally

For starters, it's Sir Lancelot which is the  high gluten flour.  Sir Galahad (which retails as All Purpose) is used for their hearth breads and baguettes.  For your purposes any of their flours whose protein content is in the 11-13% range should serve you well.

Larry

mendozer's picture
mendozer

gotcha thanks.  I also recently discovered Cash & Carry. I'll be going by today to check out what kinds of flours they have.  Online they have ADM, Bobs, and some other stuff. Unfortunately, no King Arthur