BreadMalted
King Arthur
Bread Flour
Unbleached hard-red spring wheat. The default American high-gluten bag — malted, strong, and predictable in a taut skin.
Load into Sourdough CalculatorThe numbers
- Protein
- 12.7%
- Ash
- 0.52%
- Safe hydration
- 72%
- Max ceiling
- 78%
How much water it takes
Safe 72%Ceiling 78%Failure
Green is the working loaf. Gold is the last mix that still has a gluten net. Red past the ceiling is a sticky puddle.
About this flour
- Wheat type
- Hard Red Spring
- Extraction
- 72% (Patent)
- Enzymatic profile
- Standard Malted
How it handles
Elastic more than extensible. A 20–30 min autolyse is enough; longer does not buy much. At 72% true hydration the dough skins and coils. Push toward 78% only with strong development and a coil-fold series — past that the gluten net shears and the mix becomes a puddle, not an open crumb.
Good for
- Open-Crumb Sourdough
- Baguettes
- Long Cold Retard