Author Topic: Gold Medal Better for Bread Flour  (Read 1716 times)

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Offline mnjesse

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Gold Medal Better for Bread Flour
« on: September 22, 2011, 05:22:30 PM »
I typically use Gold Medal Better for Bread Flour when I make my pizzas. Where I live, this is the highest protein content flour available. The protein content is about 12.2-12.7. How does this compare to KABF which is used in almost every recipe? If it will act differently than KABF, how would I compensate for it in the recipes? What would a typical hydration ratio be for a NY style pie with this protein content? Thanks


Offline Jet_deck

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Re: Gold Medal Better for Bread Flour
« Reply #1 on: September 22, 2011, 05:34:12 PM »
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Offline Mmmph

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Re: Gold Medal Better for Bread Flour
« Reply #2 on: September 22, 2011, 05:41:30 PM »
I use them interchageably...No prob.
I buy based on what's on the shelf at the grocery.
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Offline norma427

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Re: Gold Medal Better for Bread Flour
« Reply #3 on: September 22, 2011, 08:31:12 PM »
If interested, at the end of this article it tells about Harvest King/Better for Bread flour Fuels a Baking Renaissance.
http://home.earthlink.net/~ggda/Flours_One.htm

I do also use both Better for Bread and KABF in different formulas for pizza.

Norma
Always working and looking for new information!

Offline Pete-zza

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Re: Gold Medal Better for Bread Flour
« Reply #4 on: September 22, 2011, 09:01:47 PM »
mnjesse,

According to the GM spec sheet for the Harvest King flour (now Better for Bread flour), at http://www.gmiflour.com/gmflour/Flour_SpecSheet/HarvestKingWest53722(West).doc, the protein content is given as 12% +/- 0.3%. The HK flour is a blend of hard wheat but my recollection is that the blend includes hard winter wheat, and may even be 100% hard winter wheat (for example, see Tom Lehmann's PMQ Think Tank post at http://thinktank.pmq.com/viewtopic.php?f=6&t=4303&p=23323&hilit=#p23323). The KABF is milled from hard red spring wheat. If using the HK/BforB flour, I might reduce the hydration value by a percent or so, maybe to 61%. You can always tweak it from there to get the desired finished dough consistency if you need more water.

Peter

EDIT (4/15/14): For a current link to the Harvest King flour, see http://professionalbakingsolutions.com/flour/brand/general-mills-harvest-king

Offline chickenparm

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Re: Gold Medal Better for Bread Flour
« Reply #5 on: September 23, 2011, 12:51:54 AM »
Its a excellent flour and I cannot really see a difference from KABF when making doughs around 60% hydration or so.They come out what seems to be identical from the bread machine I mix them in.If I go higher than 62%,they are a bit stickier and need a little bench flour to handle and ball up.

That said,I actually prefer the KABF because to me,it tastes better in the end.Its a personal opinion,I don't really know why it does,I just love the way the crust tastes on my pizza when I use the KABF over other local store brands.Opinions vary,you may find you like what you are using better.

 :)





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