King Arthur
Hi Gluten Flour - Sir Lancelot 50lb
Hi Gluten Flour - Sir Lancelot 50lb
We call our high-gluten flour Sir Lancelot after King Arthur's greatest champion, and the name fits. At 14.2% protein it is the strongest flour in the King Arthur line, milled from hard red spring wheat and left unbleached and unbromated. It gives extra chew to bread and a higher rise to whole grain loaves, and it is what bakers reach for when a dough has to carry weight.
A Flour Worth Its Name
The 14.2% protein content builds a strong gluten network that traps gas through fermentation and holds it through the oven. The result is high volume, an open crumb, and the chew that defines a NY-style pizza crust or a properly boiled bagel.
Where Sir Lancelot Earns His Keep
This flour suits doughs that demand strength: NY-style pizza, bagels, pretzels, hearth breads, baguettes, sourdough, and rolls. It also adds structure to whole grain formulas, where bran cuts through the gluten network and the dough needs extra strength to rise. Long mixes, long ferments, high hydration, and heavy inclusions are where it separates from a standard bread flour.
Send a Different Knight
High-gluten flour is the wrong choice for tender baked goods. Cakes, pie crusts, biscuits, and delicate pastries need a low-protein soft wheat flour, since the gluten Sir Lancelot develops would make them tough.
Milled to a Standard
King Arthur holds protein content to within 0.2% and ash to within 0.02%, tighter tolerances than most of the milling industry works to. That means the same performance bag to bag, which matters when a formula is running daily.
The Case Against All-Purpose
- Protein Content: At 14.2%, well above all-purpose and standard bread flour, for maximum gluten development.
- Dough Strength: Handles long mixes, long ferments, high hydration, and heavy inclusions.
- Consistency: Tight milling tolerances mean the same performance from one bag to the next.
Storage
Store in a cool, dry place, sealed and out of direct sunlight.
Wielding It Well
- Hydration: High-protein flour absorbs more water than all-purpose, so expect to raise hydration when converting a formula.
- Temperature: Control dough temperature so the yeast or sourdough ferments on schedule.
- Autolyse: Rest the flour and water before adding salt and yeast to strengthen the dough and shorten mix time.
Quality Assurance: The Baker's Authority Commitment
Every bag of Sir Lancelot High Gluten Flour delivers the same consistency and performance, so your formulas behave the same way every time you run them.
Sir Lancelot Hi Gluten Flour Packaging: Bag
Sir Lancelot Hi Gluten Flour Weight: 50 lb
Sir Lancelot Hi Gluten Flour Bulk Info: 50 - 50 lb Bags per Pallet
Sir Lancelot Hi Gluten Flour Protein: 14.2%Sir Lancelot Hi Gluten Flour UPC Code: 071012130504
Sir Lancelot Hi Gluten Flour Item Number: D-0544
Sir Lancelot Hi Gluten Flour Ingredients: Unbleached wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid
Sir Lancelot Hi Gluten Flour Allergen Information: Contains wheat
King Arthur Flour, founded in 1790, is the oldest flour company in the United States. Located in Norwich, VT, the company operates its own retail bakery, Baking Education Center, Baker`s catalog and Baker`s store from its Vermont headquarters. Today the company is 100% employee-owned with over 375 employee-owners who are passionate about baking. In addition to providing the highest quality flour of unparalleled consistency, our mission also includes helping people become better bakers through education and inspiring fellowship among people through the creative joy of baking. King Arthur flours adhere to the tightest tolerances in the milling industry. Protein content never varies more than 0.2%, and ash 0.02%. Equally narrow tolerances apply to mixing performance characteristics. This guarantees consistency in performance and a perfect final product every time.
We call our high-gluten flour Sir Lancelot after King Arthur's greatest champion, and the name fits. At 14.2% protein it is the strongest flour in the King Arthur line, milled from hard red spring wheat and left unbleached and unbromated. It gives extra chew to bread and a higher rise to whole grain loaves, and it is what bakers reach for when a dough has to carry weight.
A Flour Worth Its Name
The 14.2% protein content builds a strong gluten network that traps gas through fermentation and holds it through the oven. The result is high volume, an open crumb, and the chew that defines a NY-style pizza crust or a properly boiled bagel.
Where Sir Lancelot Earns His Keep
This flour suits doughs that demand strength: NY-style pizza, bagels, pretzels, hearth breads, baguettes, sourdough, and rolls. It also adds structure to whole grain formulas, where bran cuts through the gluten network and the dough needs extra strength to rise. Long mixes, long ferments, high hydration, and heavy inclusions are where it separates from a standard bread flour.
Send a Different Knight
High-gluten flour is the wrong choice for tender baked goods. Cakes, pie crusts, biscuits, and delicate pastries need a low-protein soft wheat flour, since the gluten Sir Lancelot develops would make them tough.
Milled to a Standard
King Arthur holds protein content to within 0.2% and ash to within 0.02%, tighter tolerances than most of the milling industry works to. That means the same performance bag to bag, which matters when a formula is running daily.
The Case Against All-Purpose
- Protein Content: At 14.2%, well above all-purpose and standard bread flour, for maximum gluten development.
- Dough Strength: Handles long mixes, long ferments, high hydration, and heavy inclusions.
- Consistency: Tight milling tolerances mean the same performance from one bag to the next.
Storage
Store in a cool, dry place, sealed and out of direct sunlight.
Wielding It Well
- Hydration: High-protein flour absorbs more water than all-purpose, so expect to raise hydration when converting a formula.
- Temperature: Control dough temperature so the yeast or sourdough ferments on schedule.
- Autolyse: Rest the flour and water before adding salt and yeast to strengthen the dough and shorten mix time.
Quality Assurance: The Baker's Authority Commitment
Every bag of Sir Lancelot High Gluten Flour delivers the same consistency and performance, so your formulas behave the same way every time you run them.
Sir Lancelot Hi Gluten Flour Packaging: Bag
Sir Lancelot Hi Gluten Flour Weight: 50 lb
Sir Lancelot Hi Gluten Flour Bulk Info: 50 - 50 lb Bags per Pallet
Sir Lancelot Hi Gluten Flour Protein: 14.2%Sir Lancelot Hi Gluten Flour UPC Code: 071012130504
Sir Lancelot Hi Gluten Flour Item Number: D-0544
Sir Lancelot Hi Gluten Flour Ingredients: Unbleached wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid
Sir Lancelot Hi Gluten Flour Allergen Information: Contains wheat
King Arthur Flour, founded in 1790, is the oldest flour company in the United States. Located in Norwich, VT, the company operates its own retail bakery, Baking Education Center, Baker`s catalog and Baker`s store from its Vermont headquarters. Today the company is 100% employee-owned with over 375 employee-owners who are passionate about baking. In addition to providing the highest quality flour of unparalleled consistency, our mission also includes helping people become better bakers through education and inspiring fellowship among people through the creative joy of baking. King Arthur flours adhere to the tightest tolerances in the milling industry. Protein content never varies more than 0.2%, and ash 0.02%. Equally narrow tolerances apply to mixing performance characteristics. This guarantees consistency in performance and a perfect final product every time.