Bob's "Artisan Bread Flour" - 14% protein?
With the elimination of Harvest King in small bags, and with KA AP prices sky-high at stores near me, I've been looking for a new, moderate-to-strong bread flour for general use.
In the past I'd avoided the Bob's products since they're straight flours, and measuring and adding malt is a nuisance -- plus malt powder cakes up like mad and I never use it all before I have to replace it.
But there seems to be a new Bob's product, "Artisan Bread Flour" which does have added barley malt and is advertised on the bag as "perfect for pizza crusts...baguettes..." etc. I figured it was probably in the 12% range and comparable to KA Bread Flour, which I do buy sometimes and mix 50-50 with GM Unbleached AP for artisan breads.
However, the Bob's site, while it has no spec sheet for any of their flours, claims in its Q&A section that this flour has "13-15% protein". Can it be? That'd basically make it equivalent to All Trumps or KASL -- hardly a good flour for general artisan baking, but useful for pizza, bagels, high percentage whole-grain breads, etc.
I bought 10lb and will experiment. But has anyone else here baked with this stuff?