King Arthur Special Patent All-Purpose Flour (5 Pounds)

12.7% Protein | .50% Ash | Malted, Enriched, Unbleached & UnbromatedThis "short patent" is a classic spring wheat bread flour milled from the center of the wheat kernel resulting in high protein and low ash. A good fit for hand or machine production. Provides good tolerance and oven spring and is ideal for hearth breads, pan breads, and buns. Also works well for yeasted breakfast pastries. Tough Cookie Bakery uses this as an "All-Purpose" flour in our cookies, biscuits, scones, muffins and more. Highly recommended for all your baking needs.

Whole Wheat Flour (5 pounds)

A hearty untreated, coarse ground spring wheat. Great for creating a rustic whole wheat look and feel. Makes excellent whole wheat baked products such as bread, rolls, pizza, muffins, or cookies. Tough Cookie Bakery uses a blend of this whole wheat flour and King Arthur Artisan Flour in our Whole Wheat Brownies, Hearty Whole Wheat Bread, Muffins and more.

King Arthur Sir Galahad Bread Flour (5 Pounds)

11.7% Protein | .50% Ash | Malted, Enriched, Unbleached & Unbromated.This is the flour of choice for artisan breads and yeasted pastries. Equivalent to a French Type 55 (milled from premium hard winter wheat), it can best be described as an all-purpose or low-protein bread flour, making it very versatile in a bakery. It yields a dough that handles easily and has great fermentation tolerance. Ideal for artisan breads, laminated dough, and Neapolitan pizza as well as cookies, scones, and quick breads. Tough Cookie Bakery uses King Arthur Sir Galahad Bread Flour exclusively in our Texas Pretzel Bread, Bastrop Brioche, Heritage Whole Wheat and Traditional Sourdough as well as our Cinnamon Rolls. A great substitute for HEB brand Bread Flour or King Arthur Bread Flour.

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