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Author Topic: SIR GALAHAD FLOUR  (Read 15423 times)

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Offline widespreadpizza

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Re: SIR GALAHAD FLOUR
« Reply #20 on: February 10, 2007, 09:00:56 PM »
Well, I ran out of my sir galahad flour a while back, and decided to see what I could do with some other flours for a while.  tried a bunch of bread flours and even all purpose, but just couldn't seem to get back to to the results i had been getting with sir galahad.  everything just seemed tough and NY like with the exception of KA-AP which I am pretty sure is very similar to galahad, has the same protein at least.  So i was driving to Norwich VT for work this week and saw a sign for the KA bakers store.  apparently they keep the commercial flour outback, but luckily had it. 16 bucks for 50 pounds. I know this thread is old, but just had to show ya the first pie back to galahad.  I used 10% Carl's Oregon trail starter and a touch of non diastatic barley malt powder to enhance browning and 1% evoo to help keep it soft inside.  It was 60% hydration fermented under refrigeration for 36 hours.  baked on a 650 degree stone for 5 mins finished under the broiler. mixed it in my Bosch mixer for 10 minutes all room temp, really simple. The wife wanted a three cheese pizza so no fresh mozz here.  you can buy this flour repacked from this site, give them a call. http://www.allthingsmadebyhand.com/  try some out, there's something really different and great about it.  I can post my recipe if anyone wants it too.  one of the best if not the best pizzas I've made or had in new hampshire.  for reference it was a 300g dough ball, and about 13 inches.   
« Last Edit: January 05, 2008, 04:28:15 PM by Pete-zza »

Offline PizzaBrewer

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Re: SIR GALAHAD FLOUR
« Reply #21 on: April 11, 2009, 08:29:45 AM »
I qualified my earlier post because I saw the European-Style Artisan Bread flour in the KA catalogue and noted its similarity to the Sir Galahad flour. In an effort to put the matter to rest, I called KA and spoke with a customer service rep. I had a hard time getting an answer out of her (she wasn't familiar with the Sir Galahad name) but after going offline to check with a colleague, she returned to tell me that the European-Style Artisan Bread flour is the same as the Sir Galahad but sold in small bags. Apparently the Sir Galahad name is retained for the large 50-lb. bags, although she didn't know if the name actually appears on the bag itself.

Peter

Pete:  In a later post, you indicated the Sir Galahad is the same as the All-Purpose.  Do you know for sure which it is?  If it is the AP, do you know of a professional (larger bag) equivalent for the Euopean-Style?

Thanks!

---Guy
Man does not live by bread alone.  There's also tomato, cheese and pepperoni.

Offline widespreadpizza

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Re: SIR GALAHAD FLOUR
« Reply #22 on: April 11, 2009, 09:14:54 AM »
Guy,  I know for SURE that the sir galahad is the all purpose.  So if the eurpoean style is also all purpose,  it would be sir galahad.  does that make sense.  -marc

Offline Pete-zza

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Re: SIR GALAHAD FLOUR
« Reply #23 on: April 11, 2009, 09:53:49 AM »
Guy,

I believe you may be referring to this post in which I discussed the brands used by King Arthur to sell its all-purpose and bread flours to professionals: http://www.pizzamaking.com/forum/index.php/topic,4646.msg39204.html#msg39204. The King Arthur document that uses the Sir Gallahad name, and the Special name as well, is http://www.kingarthurflour.com/professional/Nutritional-Analysis.pdf. I got that document from the Professionals section of the King Arthur website so I have to believe that it is the still the governing document. What you might want to do is check out the professional flours at the King Arthur website at http://www.kingarthurflour.com/professional/products.html. I did that myself this morning and did not see a counterpart to the KA European style flour as described at http://www.kingarthurflour.com/shop/items/king-arthur-european-style-artisan-bread-flour-3-lb that comprises a blend of spring and winter wheat, a bit of white whole wheat flour and ascorbic acid.

If you don't find what you are looking for, I would call Tod Bramble at King Arthur at 1-800-KAFLOUR, ext. 290.

Peter

Offline garyd

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Re: SIR GALAHAD FLOUR
« Reply #24 on: April 12, 2009, 04:13:31 AM »
Here in Denver there is a VPN certified Pizzeria called Marco's Coal Fired Pizza (They actually use wood fired ovens). They are trying to make as close to authentic neapolitan pizza as they can. They have 2 wood ovens that were made in Naples and they cook at 1000 degrees. Their Pizza's (I've timed them) cook in 60 seconds! The crust is how pizza in naples was described earlier in this thread. It is "very soft, moist, and melts in your mouth." This isn't my favorite pizza in Denver but I think they are close to real pizza in Naples as far as their crust goes.

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Offline rsimon719

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Re: SIR GALAHAD FLOUR
« Reply #25 on: April 15, 2009, 01:05:53 PM »
Guy,  I know for SURE that the sir galahad is the all purpose.  So if the eurpoean style is also all purpose,  it would be sir galahad.  does that make sense.  -marc

I am able to get 50# bags of Sir Galahad here for about $17/bag (DFW area). On the front of the bag, it has the King Arthur Logo and say's Sir Galahad Flour. It also says that it is for Artisan baking (not sure how they state it since I have tossed the bag). It doesn't say All Purpose anywhere on it, but I use it as my all purpose flour.

I have also tried their labeled European style flour and it seems to be the same as far as the results I get. The Sir Galahad is enriched so it works very well for breads. I have yet to try it for pizza though.. Guess I should since I feed it to my starter.  :chef:
- Rich

Offline renchero

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Re: SIR GALAHAD FLOUR
« Reply #26 on: September 28, 2017, 12:04:56 PM »
OK.  I'm rehashing an old topic I know but I would like to pose this question.  I just recently got my Restaurant Depot account set up and got some All Trumps and 6-1 Escalon ground tomatoes.  I was in heaven walking through the aisles.  However I have a WFO which I cook in and wanted to see if they had a good flour for neopolitan style pizza, something like that of the Caputo blue bag.  I found nothing of the sort but did remember they had the Sir Galahad flour and see that the KA site says it's good for neo pizza.  But since it's malted wouldn't it scorch something fierce in the 850 degree F range?
« Last Edit: September 28, 2017, 12:45:15 PM by renchero »

Offline TXCraig1

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Re: SIR GALAHAD FLOUR
« Reply #27 on: September 28, 2017, 12:36:50 PM »
If I remember right, Sir Galahad is KAAP in a big bag. You can use it in a WFO. I think that's what Franny's (Brooklyn) uses. I've had some great pizza there, you just need to stick near the low end of the Neapolitan range - probably not much over 800F or under 90 second bakes.

Since you are in SA, you might grab a bag of HEB brand AP flour and give it a try. I don't adjust my recipe at all when I use it vs. Caputo Pizzeria. It's not malted (the HEB BF is). I've made a lot of great pizza with it lately, and you can go hot with it. I've taken it to over 1000F in the Pizza Party for sub 35-second bakes. My normal bake is 45-50 seconds.
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Offline Pete-zza

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Re: SIR GALAHAD FLOUR
« Reply #28 on: September 28, 2017, 12:45:41 PM »
If I remember right, Sir Galahad is KAAP in a big bag. You can use it in a WFO. I think that's what Franny's (Brooklyn) uses.
Craig,

You mean used to use:

https://ny.eater.com/2017/7/14/15973748/frannys-closing-nyc, and

http://gothamist.com/2017/07/14/rip_frannys.php.

It sounds like Franny's may return but not much is known about that at this time.

Peter


Offline renchero

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Re: SIR GALAHAD FLOUR
« Reply #29 on: September 28, 2017, 12:46:42 PM »
Since you are in SA, you might grab a bag of HEB brand AP flour and give it a try. I don't adjust my recipe at all when I use it vs. Caputo Pizzeria. It's not malted (the HEB BF is). I've made a lot of great pizza with it lately, and you can go hot with it. I've taken it to over 1000F in the Pizza Party for sub 35-second bakes. My normal bake is 45-50 seconds.

Really?  I had no idea.  I'm doing a big pizza party next weekend and was going to need a good flour but didn't want to spend all the money on caputo.  I will for sure use HEB AP in that case.  Thank you for the recommendation!
« Last Edit: September 28, 2017, 04:52:59 PM by renchero »

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Offline TXCraig1

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Re: SIR GALAHAD FLOUR
« Reply #30 on: September 28, 2017, 12:56:26 PM »
Craig,

You mean used to use:

I had no idea. That's a shame. One of the best pies I've ever eaten was there. It was so good I ordered a second and ate it too.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline TXCraig1

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Re: SIR GALAHAD FLOUR
« Reply #31 on: September 28, 2017, 01:00:56 PM »
Really?  I had no idea.  I'm doing a big pizza party next weekend and was going to need a good flour but didn't want to spend all the money on caputo.  I will for sure use HEB AP in that case.  Thank you for the recommendation!

Like any significant changes you make, I would suggest doing a test first as opposed to trying it for the first time on a large party. If nothing else, make a small batch of the dough ahead of time to make sure the handling characteristics are similar.

Also, I misspoke when I said I don't change the recipe at all when I use it. I was just referring to the water. Rather than a 48 hour ferment (room temp), I think I've only done 24 hours with the HEB AP. I'm not sure it has the strength for 48 hours. Maybe if you cold ferment, but I don't know about 48 hour room temp.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline TXCraig1

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Re: SIR GALAHAD FLOUR
« Reply #32 on: September 28, 2017, 01:03:04 PM »
Please post some pics of the pizza. I can tell from the look of my pizza if it was made with Caputo or HEBAP. I'm curious if yours will have a couple certain visual characteristics I see in mine made with the HEBAP.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline renchero

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Re: SIR GALAHAD FLOUR
« Reply #33 on: September 28, 2017, 02:10:34 PM »
Will do. 

Offline renchero

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Re: SIR GALAHAD FLOUR
« Reply #34 on: October 01, 2017, 10:25:39 PM »
Hereís the first one. It was way better than the KAAP. I think caputo still outshines the H-E-B AP a little bit but this is a great alternative.

Note: I let it proof for a little too long (about 4 hours) while working around my kidís basketball practice and the dough became a little unstable.

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Offline TXCraig1

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Re: SIR GALAHAD FLOUR
« Reply #35 on: October 02, 2017, 08:16:02 AM »
Looks good!
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline Randy

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Re: SIR GALAHAD FLOUR
« Reply #36 on: October 02, 2017, 05:05:04 PM »
HEB AP is?

Offline TXCraig1

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Re: SIR GALAHAD FLOUR
« Reply #37 on: October 02, 2017, 05:08:56 PM »
HEB AP is?

HEB is a Texas-based grocery store chain. It's their private brand AP flour.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline Pete-zza

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Re: SIR GALAHAD FLOUR
« Reply #38 on: October 02, 2017, 05:09:34 PM »
HEB AP is?
Randy,

HEB is a supermarket in Texas, https://www.heb.com/, and the parent company of Central Market, https://centralmarket.com/ (a high-end supermarket). The AP flour that Craig has in mind is the HEB store brand, which may also be available at Central Market but Craig may know.

Peter

Offline TXCraig1

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Re: SIR GALAHAD FLOUR
« Reply #39 on: October 02, 2017, 05:15:10 PM »
The AP flour that Craig has in mind is the HEB store brand, which may also be available at Central Market but Craig may know.

I can't remember if they have HEB flour at CM, but I did see Central Market Organic AP and BF in my local HEB last weekend, and both were unmalted and too expensive.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

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