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When water interacts with the proteins in your flour, it forms elastic sheets of gluten, giving baked goods the ability to rise and the stability to stay that way. So, more protein means more.

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The main difference between King Arthur Flour and Gold Medal Flour is their protein content. King Arthur Flour has a higher protein content, making it ideal for baking breads and pastries that require a stronger gluten structure. Gold Medal Flour has a lower protein content, resulting in lighter and fluffier baked goods.

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In another bowl add together: water - 14 oz/396.9g. Bread flour (whichever flour you are testing) 21 oz/595g. Salt - .8 oz/22g. Final dough: 4lbs 1.8 oz/1865g at 65% hydration. Mix this dough together and once it is incorporated,let it set for 20 minutes.

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Deciding if King Arthur flour is better than Gold Medal flour mostly comes down to preference since most people have mixed opinions about the two brands. Some people compare the gluten or protein content of King Arthur flour and Gold Medal flour to decide which brand they want to buy. For instance, King Arthur All-Purpose Flour has 11.7% gluten.

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How to tell types of flour apart. There are two important considerations: quality and protein content. First, ensure that your flour is the best you can find. Most flour companies bleach their flour with chemicals like chlorine dioxide and benzoyl peroxide to give it an artificially white appearance.

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Several commercial mills (Heckers & Ceresota Flour, King Arthur Flour, and Gold Medal) produce white whole wheat flour. To ward off rancidity, whole grain flours should be stored in an airtight container in the freezer for up to six months, because cool and dark conditions with the least amount of exposure to moisture and air slow down oxidation.

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Our Favorite Bread Flours. King Arthur Unbleached Bread Flour. $4.95 for 5-pound bag from King Arthur Baking Company. King Arthur's bread flour is milled to a tight 12.7% protein content, and the higher protein (and more gluten) leads to a better bread rise.

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Date. January 31, 2024. Many bakers simply assume that all flour is the same. But all flour isn't created equal — from the wheat it's milled from to how it's processed to its protein content, flour varies in so many ways. At King Arthur, our mission is to offer the highest quality flour to help you bake your best. Here's what that means.

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Here is the rating list: Gold Medal - 1st with Gold Medal edging out ahead because of price. King Arthur - 2nd - first in quality with Gold Medal but high priced. Bob's Red Mill - 3rd - you can coax an acceptable loaf from this flour. Costco brand Con Agra Mill bread flour - the lowest quality bread flour I have ever used.

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The King Arthur flour lists fiber as 4% while Gold Medal lists it as 3%. Iron is 8% in KA and 6% in GM. Thiamin is 15% in KA and 10% in GM. Niacin is 10% in KA and 8% in GM. Most everything else seems to be the same. Yes, they are both bread flours. I tried to compare apples to apples in this instance. Cliff.

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The Gold Medal Better for Bread flour absorbed two additional tablespoon of water than the standard flour. It held its shape more than the standard during proofing. A Gold Medal representative describes it as higher in protein than Gold Medal All Purpose flour, and as a blend of hard wheats . Stone Buhr White: 4.48

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The most popular flour in America by a landslide, Gold Medal flour is a picture-perfect kitchen staple.. King Arthur baking company has been around in one form or another since the 1700s. That's a lot of time to learn and grow, and this company certainly has. The truth of King Arthur flour lies in its products.

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King Arthur vs. Gold Medal Bread Flour. New to the forum, but a long time New York pizza maker. I am about to start dabbling in high gluten flour. Up to now I have always used Gold Medal bread flour with pretty good results. After reading everyone's raves about King Arthur, I got ahold of some KA bread flour expecting to make my masterpiece.

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For a moderate-protein all-purpose flour, we particularly like and Gold Medal, which has 10.5 percent protein; for a high-protein choice, we recommend King Arthur, which has 11.7 percent protein. Both manufacturers mill to a specific protein count, instead of a range, which can make your baking results more consistent.

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Of the two tested so far, the King Arthur and Gold Medal, I prefer the Gold Medal slightly over the King Arthur flour. The dough was just a bit easier to handle and had a nicer hand touch. Not to mention it costs almost half the amount of the King Arthur flour. I would have to test them a lot more to be sure though.

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Southerners tend to make more quick breads, pies, cakes, etc. where tenderness is the primary quality factor. Southern brands of all-purpose flour such as White Lily, Martha White, Red Band, Adluh and others are typically milled from wheat that naturally has a lower gluten percentage. They also blend it to achieve an overall lower percentage.