king arthur sir lancelot flour vs bread flour

I find KA  flour to be a bit of an overkill for the breads I make - but that is just me. They say you can use Sir Galahad because you can. Save my name, email, and website in this browser for the next time I comment. Since then I have been purchasing 25 lb. The bread rose beautifully in the oven. is what I use, and I never have problems and won't change. When we looked online for flour it was difficult to find and expensive. KA flour loaf is on the left, store-brand flour is on the right. I can't wait to see how that worked out :), Just finished my post, if you wanted to check out the results :). I may have a local source for either King Arthur's Sir Galahad or Sir Lancelot flours. And waited. Sourdough The rolls proofed beautifully. Thanks! I agree with you that there probably isn't one "best" flour out there. I found another place that has a $75 minimum that I may consider – but this would still be A LOT of flour, like 250 pounds!! I was going strong making loaves and pizza dough every week for friends and family. But that's a good point, when doing the comparison, I should make sure the factors are the same. I found a place that would sell me 50lb bags.. For Japanese milk bread, I like to make 3 rolls and put them side-by-side, so they look like 3 cute little mountains when they bake. Of the two tested so far, the King Arthur and Gold Medal, I prefer the Gold Medal slightly over the King Arthur flour. Sir Lancelot is the professional version of our high-gluten flour, while Sir Galahad is the professional version of our all-purpose flour. However, the KA flour loaf was definitely softer and the crust was a little less tough. The AP flour is 11.7%, which is slightly higher than what most people seem to use for artisan breads, but will work fine. As a cottage baker I too worked overtime to try and source Sir Galahad, mainly because it was what Jeffrey Hamelman used to make baguettes for King Arthur Flour's bakery in Vermont. Sourdough Bread. -  Designed by Thrive Themes Thank you! Content posted by community members is their own. Do you have any idea what the protein content of the store-brand flour is? Just roll the bin out of the pantry and start mixing! I definitely am. I decided to do this because at the Costco on the island, I bought 100 lbs of a flour which was giving me grief. Anyways, the results seemed pretty decent. Does anyone know the difference and how to use Sir Lancelot in place of Bread flour? The high gluten flour is much too strong for most artisan type breads. are pretty tough with a computer:-)  The family knows best though. I made their Hokkaido Milk Bread, or Japanese milk bread. Look on the left for the link titled NYB flourpantries. see more here: When I came back, it was ready to shape and proof for the final bake. I read where a number of our best bakers use common flours and obviously produce outstanding loaves. I'll definitely be giving the Sir Galahad a shot. I made up a formula for the test and tested the King Arthur flour. Unfortunately, I have no freezer space in my place. All original site content copyright 2020 The Fresh Loaf unless stated otherwise. I use it strictly for baguettes and have had fabulous results with it. KA flour's bread dough felt a lot softer and smoother than the store-brand bread dough. IMG_1300.JPG. The "Sir Lancelot" flour is wonderful for chewy bagels and bialys….and for rye breads to give as much gluten structure as possible to a dough with only a small percentage of wheat flour. king arthur flour BF for 16 hr @ 77F. First, you make a tangzhong by combining flour, milk and water, cooking it until it thickens. KAF says their bread flour is 12.7%; you would want to know the protein of the other flour to complete the comparison. When I tasted them, the store-brand flour bread was pretty good. I love using Hokkaido milk bread for french toast, and the store-brand loaf french toast was still perfect to make french toast. The name differences are to ensure that a bakery, for example, wouldn't accidentally order 100 5 pound bags intended for retail customers instead of ten 50 pound bags. 15 minutes may not seem like a lot to some people, but it really is. Especially KA flour, which seems to have an extremely loyal group of followers. Next test…Bob’s Red Mill flour….stay tuned…. If anybody knows a possible reason, please comment. Even Kroger Bread Flour is higher in gluten than that (4g/30g serving = 13.33%). Ken Forkish, for example, uses AP flour for all his breads. The dough was just a bit easier to handle and had a nicer hand touch. I made some delicious fruit sandwiches with the KA loaf with the some strawberries, bananas, blueberries and nectarines: As for the store-brand loaf, since it wasn't as soft, I made french toast. Unfortunately my online source for it is out of stock and I'd have to pay at least $40 (if not more) in just shipping costs to get it elsewhere. The dough was very smooth and shaped up nicely. bags of KAF AP from my local Costco, and now see the same bags at my local grocery store at about $12.00 US per bag. I found King Arthur, Gold Medal and Bob’s Red Mill bread flours. while the KA loaf didn't. Again, I had to run out for a little so I let the dough bulk-ferment in the fridge and came back later to shape the dough. I had to run out for a little so I let it bulk ferment in the fridge. So just looking at the bread, the crumb doesn't look TOO different, except the crumb for the KA loaf seemed very slightly airier. Anyways, wow! Another factor is tolerance. This flour makes the best bread, tortillas, and biscuits I've ever made. I'm interested to hear what you've found out through your tests, especially making sourdough. However, I wanted to actually put it to the test, with my family. The first loaf baked with Gold Medal Flour: This was a nice loaf which sprung up well in the oven. The results I achieve with Morbread flour consistently beats every flour I’ve tested, hands down. The real question...... is the KA loaf 4 times better? King Arthur Bread Flour vs KAF Sir Lancelot High Gluten flour. This eliminates some potential bias I may have. If you love using bread flour and have favorite ways to use it, we hope you’ll share your experiences in the comments, below. In the last post, found here: IMG_1304.JPG. Anyways, the bread baked out nicely, aside from the tears on the surface. I thought that maybe I hadn't shaped these well either, and that they would tear like the other loaf, but nope. Was the store-brand flour bleached and/or bromated? Unfortunately my online source for it is out of stock and I'd have to pay at least $40 (if not more) in just shipping costs to get it elsewhere.I may have a local source for either King Arthur's Sir Galahad or Sir Lancelot Was it because I didn't proof the store-brand loaf enough, or what? Morbread is the only flour that I can consistently achieve the rigorous BF with. Since there is such a wide range of factors that contribute to the final sourdough, and you can easily customize to your preferences with those factors, I'd like to know what you've found out. I've been baking my way through a 50# bag of King Arthur's Special Patent flour (their bread flour), and I've had some great results with this so far. The protein content is something that I had wanted to test, but that was something I was going more of of how long the gluten took to develop. I'm not sure if it's true. After a lot of frustration I called KAF and the customer service rep said that it was the same flour as KAF AP, just packaged for large distribution. They say that you can use Sir Galahad for baking hearth artisan breads but I really have my doubts. If you have any comments to make on your experience using either King Arthur or Gold Medal, please feel free to do so.

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