The secret to loaf mastery: King Arthur Flour's higher gluten bread flour is extra-high in protein, giving strength and rise to your breads.
Your choice of flour makes a very big difference in bread baking: flours with a higher protein content create loftier yeasted bread
Our bread flour is 12.7% protein--a full point higher than other national brands. It strengthens the rise, so your breads are lofty and perfectly textured every time
Use it for all your yeast baking, and combine it with whole wheat flour to add extra height to dense whole grain baked goods
Higher protein flour will absorb more liquid than others. When baking with bread flour, add about 2 teaspoons extra liquid for each cup of flour to produce the proper consistency of dough
5-pound bag
12.7% protein content
Store in a cool, dry place
Ingredients
Unbleached Hard Red Wheat Flour, Malted Barley Flour.
