Carol, that makes sense to me, but I think you could use AP or bread flour with pretty much the same results. Try it with the bread flour and see what happens.

~Cindy

The Sir Lancelot flour is a 14.2% flour. KAF's Bread Flour is 12.7%. KAF's AP is 11.7%. That's a pretty big difference, not matter which one you substitute for the Sir Lancelot. Guess I would use the bread flour if you don't have the Sir Lancelot. Jan

Thanks Cindy & Jan,

That's what I thought. I know that Sir Lancelot is more of a specialty flour, but I would have thought bread flour would have been mentioned in the recipe as well. I guess it's just to show that you could use AP flour and it would be OK.

Will be trying this recipe soon.

Carol

When I am out of bread flour, and the recipe calls for it I simply add vital wheat gluten. Whisk it in with AP, and there you go! It works for me, however, others may contradict me. I'm pretty famous in my small town for the quality of my bread, but it may not be the "correct" thing. With the abundance of bakers on this site, you will probably get more scientific replys!

Pammyowl,
Nice bit of information to put in my nebulous (read non-existent) file, where I think I can find everything. You know the one, when you say to yourself "I'll remember what thread or website it's in." Like that always happens :-)

I actually have some bread flour I'd like to use up first. But this will be worth a try after that. I've been reading about your bread, so I'm sure it is good advice.

KA AP flour is for all intents and purposes bread flour. Most "bread flour" available at retail is around 12% protein; KA AP is 11.7%, plus it's all hard red winter wheat, whereas much of the retail flour is a mixture of flours. One exception to this rule of thumb is Pillsbury's unbleached AP flour, which is also milled from 100% hard red winter wheat. I'm not sure how, or if, that affects the protein content for that flour (retail AP flour other than KA is typically around 10%, lower in southern regions and usually somewhat higher in the North).

Lancelot is around 14% or so, as was noted by another poster (sorry can't see that right now while I'm typing this) so as others have noted I'd go for a higher protein bread flour if you don't have the KA handy. Adding some vital wheat gluten might also be useful under these circumstances.

CWCDESIGN:
Good morning to you Carol. Carol I am sending you this post because I scrutinized this recipe for you because I want you to succeed in whatever you bake.. I would like to mention to you what I question.

The reason why the recipe uses Hi~gluten flour is because of the weight of the fruits & nuts. 10.25 oz worth.
I would consider employing the bread flour you have as you stated so. If not use the KAF AP flour & use up to 3/8th oz
of VWG.

Also my dear friend,I should alert you that 1/2,tsp of instant yeast is not going to be enough. As you know whenever WW flour is used the yeast amount is increased. You should consider 1 to 1,1/4 tsp of yeast. If you wish you can consider reducing the salt as well from 2,tsp to 1 1/4 tsp /1.5 tsp.

Carol if wish to consider to soften the sharp gluten strands of the WW flour as to not tear up the strands in the white flour you can do so by mixing hot water over the WW flour just enough to cover the top surface for about 2.5/3 hours worth. This water amount is part of the overall hydration amount.

Good luck Carol & enjoy the rest of the day my friend.

~CASS.

Hi Cass,

Thanks for your thoughts. I actually made the bread last night just as the recipe said except I used bread flour (KAF naturally). I used WW and not WWW. No vital wheat gluten. When I got up this morning it was bubbly and had risen quite a bit. I baked it as sharing loaves in 2 9x5 pans and it came out really well. I might have had more oven spring had I not kept the loaves on the counter a little longer than I wanted, because I was having trouble getting the oven to the right temperature. But that is an issue that is easily fixed next time.

It was really easy and I will definitely try again. Your input will be great for another batch.

Thanks for checking in, Carol

I haven't made this particular bread but I find that I really KA AP flour better than the Bread flour. I use the bread flour for making starters and whatnot but I have found AP makes a less dense bread. Anyone else think so?

Rich

At 11.7% protein, for all intents and purposes, KA AP flour IS bread flour. Most commercial bread flour is right around 11.5% to 12% protein.

The bread flour I get from Costco in my area (this varies wildly depending on where you are) is 11.6% protein. So yes, KA bread flour is usually going to be a bit much (at 12.7% protein) for most recipes calling for conventional bread flour.

I would reserve the KA bread flour for pizza dough, bagels, pretzels, and other higher gluten items, and stick to the KA AP for offsite recipes calling for bread flour, or recipes on this site that call for AP flour.

Rule of thumb: KA AP flour = just about any other bread flour