Hello Avid Bakers!
I've seen many of you enjoy using King Arthur Flour in your breads....and why shouldn't you, it's fantastic, isn't it?
As a baker, I always try to search out the best possible ingredients to use in my bread, starting with my flour. I find that the retail on the KAF Flour is too expensive. Did you know there's a very very good chance your local bakery uses KAF Flour.
KAF Has a professional page where they sell their professional flours like
| Brand name | Sir Lancelot | Special | Sir Galahad | White Whole Wheat | Round Table | Queen Guinevere |
|---|---|---|---|---|---|---|
| Moisture (Maximum) | 14.0% | 14.0% | 14.0% | 13.5% | 14.0% | 14.0% |
| Protein (14% M.B.) | 14.2% +/- 0.2% | 12.7% +/- 0.2% | 11.7% +/- 0.2% | 12.5%-14% | 9.2 +/- 0.3% | 7.0% +/- 0.2% |
| Ash (14% M.B.) | .52% +/- 0.02% | .48% +/- 0.02% | .48% +/- 0.02% | 1.20% min | .44% +/- 0.02% | .34% +/- 0.02% |
| Falling Number | 250 +/- 30 sec. | 250 +/- 30 sec. | 260 +/- 30 sec. | 350 sec. min | 280 +/- 30 | |
| FARINOGRAPH: | ||||||
| Absorption % | 63.0 +/- 2.0 | 62.0 +/- 2.0 | 61.0 +/- 2.0 | 70 +/- 2.0 | 53.0 +/- 2.0 | 53.0 +/- 2.0 |
| Peak | 7.0 min. +/- 1.5 | 7.0 +/- 1.5 | 7.0 +/- 1.5 | 9.0 +/- 1.0 | 1.5 +/- 1.0 | 1.5 +/- 1.0 |
| Stability | 14.0 min.+/- 3.0 | 13.0 min. +/- 3.0 | 12.5 min. +/- 3.0 | 13.0 min. +/- 1.5 | 2.5 min. +/- 1.0 | 3 min. +/- 1.0 |
| MTI | 30 B.U/ +/- 10 | 30 B.U. +/- 10 | 30 B.U. +/- 10 | 20 B.U. +/- 10 | 80 B.U. +/- 10 | 80 B.U. +/- 10 |
| Wheat Type | 100% Hard red spring | 100% Hard red spring | 100% Hard red winter | Hard white spring | Soft white/red winter | Soft red winter |
| Treatment | Malted | Malted | Malted | None | None | Chlorination |
| Enrichment** | Yes | Yes | Yes | No | No | No |
The Lancelot being the most expsensive, at a price of 16.88/50#
And the Guinuvere being 11.52/50# bag.
So... I urge you to call up your local bakery and see if they use this flour, if they do. I'm almost 99% positive if you ask to purchase a 50# bag of it they will gladly order one for you.
Also use fresh yeast in your bread, I personally think fresh yeast creates a more tender dough and that the proofing times and flavor are much better.