What Bread Flour Has 14% Protein?
For bakers wanting high-protein white flour, certain brands have products with 14% or more protein. These flours are not typical bread flour but are made to create maximum gluten, which results in baked goods with a unique chew and structure.
King Arthur Sir Lancelot Flour
King Arthur's Sir Lancelot flour has 14.2% protein. It is made from 100% hard red spring wheat. Bakers use this flour for:
- Bagels
- Pizza crusts
- Artisan hearth breads
- Dense whole-grain loaves that require extra lift
Since this flour absorbs more liquid than standard bread flour, bakers may need to add extra liquid to their recipes.
Other White High-Protein Flours
Other mills provide high-protein choices that come close to or hit the 14% mark. Some artisan mills might have specialty flours that fit this category, but these may be less available than national brands. A high-protein flour ranging from 12.7% to 14% is usually strong enough for most high-chew applications.
The Role of Whole Wheat Flour
Whole wheat flours often contain a protein percentage around 14%, or even higher. For instance, King Arthur Baking's Whole Wheat Flour lists 14% protein. This is because it includes the entire wheat berry—the bran, endosperm, and germ—and the bran is naturally high in protein.
However, the high protein does not always create a good loaf of bread. The bran in whole wheat flour can interfere with gluten development. To get a good rise with whole wheat flour, bakers often blend it with a high-gluten white flour or use specific techniques, such as long rest times, to allow the bran to soften.
Comparison: High-Gluten White Flour vs. Whole Wheat Flour (14% Protein)
| Feature | High-Gluten White Flour (e.g., Sir Lancelot) | Whole Wheat Flour (e.g., King Arthur Whole Wheat) |
|---|---|---|
| Protein Content | 14.2% | Typically 13-15%, often 14% |
| Effect on Gluten | Strong, elastic gluten network for maximum chew and rise. | Bran can interfere with gluten structure, resulting in a denser loaf. |
| Dough Handling | Requires more hydration; can be tough if over-handled. | Dough is often less elastic and requires techniques to soften the bran. |
| Finished Product | Lofty, chewy texture with a strong structure. Ideal for bagels, pizza crusts. | Hearty, dense crumb with rich flavor and high nutritional value. |
| Primary Use | Chewy, structured bread and rolls. | Flavorful, nutritious loaves, often blended with other flours for better rise. |
The Importance of High Protein for Bakers
Knowing the protein content of flour is important because it determines the potential for gluten development. Gluten gives bread its structure and elasticity. A high-protein flour is better equipped to handle a large amount of liquid and fermentation, which is why it is preferred for artisanal and sourdough breads. Without enough protein, a high-hydration dough can become a sticky mess.
It is important to remember that all flours are not the same. A flour's overall quality and milling process can significantly impact the final product, even at a high protein percentage. Some commercial flours with additives can result in an uneven dough, while high-quality flours can produce very different textures. This shows the value of sourcing from reliable millers known for quality, such as King Arthur or Central Milling.
Conclusion
To achieve a true 14% protein level for maximum gluten development in a white flour, King Arthur's Sir Lancelot High-Gluten Flour is a reliable choice for home bakers. For those who prefer the flavor and nutritional profile of whole grains, King Arthur Whole Wheat flour is a 14% protein option, though its baking performance is tempered by the presence of bran. Ultimately, the right flour depends on the desired end result. For bakers who value a strong gluten structure, targeting a flour with 14% protein is the right strategy.
King Arthur Baking Company is an excellent resource for detailed information on flour protein content and baking advice.
