King Arthur Bread Flour

[Homebrewer]

Hi everyone!

I've been lurking here for a few weeks now, but this is my first post. I can't wait to make my first pizza (just got my pizza stone today). Sorry if this is a repeat question, but what is the group's general opinion of King Aurther Bread Flour? I don't have a resource for KASL, but my local grocer carries the bread flour.

Thanks in advance!

[scott r]

I have made pies with the KA bread flour that are just as good as the KA Sir Lancelot.  The texture and flavor are very similar.  I really don't notice a huge difference other than the fact that the bread flour does not get as dark.  This experience is in my modified oven cooking at high temps, so you should probably get a second opinion if you are cooking at 550.

[Pete-zza]

Homebrewer, 

I agree with scott. I have also combined KA bread flour with vital wheat gluten (VWG) to increase the protein and gluten content of the KA bread flour to get closer to the values for the KA Sir Lancelot high-gluten flour. The vital wheat gluten will increase the volume of the dough and the chewiness of the finished crust and provide a bit more color. I might add than not everyone is as enamored of supplementing with VWG as I am.

You might also get some ideas and insights on the KA bread flour at this thread: http://www.pizzamaking.com/forum/index.php/topic,1534.0.html.

Peter

[Brandon]

xphmgr's recipie for Pizza Hut Pan Pizza uses bread flour, and its really good.  With the pan and the oil in the bottom, or just on a screen like a hand tossed dough.

http://www.pizzamaking.com/panpizza.php


But remember to half the recipe and make 2 dough balls out of it.  Its my experience that its way too much for just one pizza.

http://www.pizzamaking.com/forum/index.php/topic,213.60.html

[Homebrewer]

Thanks for the advice and the link , guys! I picked up some KA bread flour and some vital wheat gluten this weekend for my first attempt this week.