TIL a weird fact about bread flour from a library book

I was reading this old baking book from the 70s at the Seattle library... it said bread flour needs at least 12% protein to make a good, strong gluten network. I always just grabbed whatever bag said 'bread flour' and never checked. So I looked at my usual brand at home and it was only 11%... no wonder my sandwich loaves were always a bit soft. Has anyone else found a big difference when they switched to a higher-protein flour?

3 comments

3 Comments

jordanhill2mo ago

King Arthur's 12.7% changed my pizza crust completely.

skylerb152mo ago

Check the label again, it's 12.7% protein not 12.7% of the flour.

emery192mo ago

Is that tiny difference really a big deal?