Thank you very much for conducting the gluten mass tests on the Ceresota and Mondako flour. It is interesting how the gluten masses were quite different. I am not sure what the factors are but possibly the Mondako flour is milled from grains with better gluten quality. It is also interesting to see how the bleaching of the Mondako flour appears to make the gluten mass for that flour much lighter. Maybe the gluten mass test is also a good one to determine whether a given flour is bleached or not.
To keep all of the gluten mass data in one place, below is the updated list of all the gluten mass tests conducted to date. They are listed in order of their gluten mass values. Since you did all of the testing, that gives me much greater confidence in the numbers.
KASL (King Arthur Sir Lancelot): 4.1 ounces, or 116.235 grams (14.2 +/- 0.2% protein)
Power (Pendleton): 3.8 ounces, or 107.73 grams (13.0 +/- 0.3% protein)
KABF (King Arthur Bread Flour): 2.68 ounces, or 75.978 grams (12.7 +/- 0.2% protein)
Mondako (bleached, Pendleton): 2.354 ounces, or 66.75 grams (12.0 +/- 0.3%)
Better for Bread (aka Harvest King): 2.306 ounces, or 65.3751 grams (12.0 +/- 0.3% protein)
KAAP (King Arthur All-Purpose): 2.297 ounces, or 65.11995 grams (11.7 +/- 0.2% protein)
Ceresota All-Purpose: 2.114 ounces, or 59.93 grams (12%)
As you can see from the above list, the Mondako, Better for Bread and KAAP flours are pretty much bunched together from the standpoint of gluten mass values and also protein content values. This leads me to believe that any one of those three flours can be used to make a Pepe's clone dough. However, I think I would lean more to the Mondako and Better for Bread flours. I would also say that the Ceresota flour looks to be out of the running. It also puts into question whether that flour legitimately has a protein content of 12%, as was noted at the Heckers/Ceresota website.
Edir (2/2/12): Provided updated protein contents of the Power and Mondako flours.