The Ultimate American Bread Flour Experiment | Which is the best?

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What is the best American bread flour? Today I am comparing King Arthur Unbleached Bread Flour, Central Milling Organic Bread Flour, and Bob's Red Mill Artisan Bread Flour to my normal Caputo Manitoba Oro. What is the difference?
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#ExperimentTime #BreadFlour #Sourdough

[@Foodgeek]

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[@SweetHopeCookies]

I’m almost exclusively a Bob’s Red Mill baker though will use King Arthur in a pinch. Love the results for Bob’s, like their coated packaging that allows me to just toss extra bags in the freezer without double bagging as I do with paper packaging, and the company itself is just great in terms of customer service and company principles. If anyone is ever in Portland Oregon you’ve got to visit their original shop. Browse all their flours and other ingredients, and then sit down for a deli sandwich on their patio and enjoy.

[@Tygydyk17]

Feel sorry for you living in Portland OR

[@JohnDoe-np3zk]

@@Tygydyk17 Portland used to be kind of fun.

[@Calatriste54]

I use several Bob's and King Arthur flour products. I grind Rye berries for my own starters.. all works for me. Left PDX in 95, was weird and getting weirder..

[@Tygydyk17]

Right, … used to be

[@mattymattffs]

Honestly, it's just too expensive, at least in Canada

[@lindsayjones152]

Breadflour: Sune, I would like to see you repeat the experiment ASAP using a "rational" hydration for each flour - using the protein content as a guide. There is a very large range of protein in these flours - I believe from around 14.5% for the Caputo to 11.5% for the Central Milling and the other two around 13%. The CM makes an outstanding loaf at 75% while Bob's and KA do great at 80%. The Caputo should be able to go even higher ? - but I'm not familiar with it. How about it !?

[@SuperDavidEF]

I agree. I'd love to see all four of these flours made into bread using their individual ideal hydration levels, and then compared at the end.

[@Foodgeek]

Yes, the Caputo is good even at 90% if you are used to high hydration 😁

[@SuperDavidEF]

@@Foodgeek I was just wondering if each different flour might make a similar final loaf, if each flour had its own hydration level. Is it a linear relationship? So, is a low protein flour at low hydration capable of an equally good bread to a high protein flour with high hydration? Or, is it more complicated than that?

[@nancypahl7755]

TY! I appreciate the info so much!

[@terryc522]

Hahaha An Italian flour, with an American flag and named after a Canadian province. I know here in Canada our all purpose flour has a slightly higher protein percentage. What I found interesting is that surfing “Five roses” and “Robin Hood” flour (Canada’s two big branded flour companies). The all purpose and bread flour all all about 12%

[@terryc522]

*Higher then American all purpose flour

[@christopherhawksley6198]

Thank you for the comparison. I typically use King Arthur Organic Bread Flour when I want a bit less protein and King Arthur Sir Lancelot (higher protein than their bread flour) for my sourdough recipes when I want more gluten development (like with whole grain rye). Sir Lancelot is marketed to bakeries but is available in my local bulk food store. When I can't get Sir Lancelot my go-to flour is in fact Bob's Red Mill Artisan Bread Flour, which seems higher gluten than King Arthur Bread Flour and more similar to Sir Lancelot. Once again thanks, over the past couple of years your videos have taught me sourdough bread baking and especially helped with debunking all the myths.

[@richmay3929]

In undergrad I worked at a restaurant whose baker went to L’école Lenôtre. She would only use Giusto’s flours from out of San Francisco. Amazing. It would be fun if you could do a “World’s Greatest Flour” episode!

[@harveybrownstoneinterviews8980]

Now THAT would be an interesting experiment! Great suggestion.

[@Calatriste54]

Shipping's a killer from SFO to where I live. 5lb Artisan, shipping's $30.. 😱 Perhaps I can find it at Whole Foods.. I'll bet it is good..

[@jamonmang6099]

this is what i use, following your master recipe. I grind the 25% rye. love your content.

[@marmotsongs]

I moved to the states from Denmark about a year ago. Man do I miss all the flour choices there. Loads of different ryes, Oland wheat, graham, Spelt, locally milled flours, Manitoba, tipo 0, 00, whole wheat, 100% whole wheat… The caputo is also easily available, though I usually choose it for pizza. Oh, and flour is pretty expensive in the US. In Copenhagen, you can get 2kg of bread flour at the local market for about $1.50,

[@gizmoguyar]

Just out of curiosity, what city do you live near? I suspect you can find a local shop that has better flours. They do exist, but they like to hide. Another thing you can do (I did this when I lived in North Carolina) is make friends with a local bakery, and they will often sell you whatever flour they use.

[@marmotsongs]

@@gizmoguyar The nearest city is Portland, ME, about 3-4 hrs round trip.

[@lisarazzilier-lavoie5750]

Another great video Sune, thank you. I just would like to add how much better KA Organic flour performs with my sourdough. Oftentimes its sold out and Im reminded of this. Fortunately I have access to Bob's and CM. Another good one is Cairnsprings Milling.

[@johnc3826]

I use that flour as the standard in all my sourdough recipes blended with 10 to 20% freshly milled HRWH or spelt berries. I would not say that the flour is bad but I would say that the glue used to secure the folded top is so strong that the paper bag frequently rips before the glue releases. When I asked KA customer support, their suggestion was to cut the top open with scissors then pour the flour into a storage container. Oh yeah, they sell storage containers.

[@Foodgeek]

On the other hand, it would suck to have flour all over when it's being transported 😊

[@Tygydyk17]

Yeah Food Geek is correct and I appreciate them packing it that way. I buy King Arthur flour in 50 lb bags. I portion it into 2 kg in paper bags then I put them into plastic bags and vacuum seal it. Never had a problem with flour spill when they are shipped. What is wrong with using scizzors?

[@coconutplanet2186]

Great video thanks

[@PoulLausen]

Good and interesting video. I have baked with Caputo for several years, but prefer Molini Pivetti's flour because of a better and deeper flavor. Unfortunately, I can only get hold of their Professional Oro (Tipo 00), which with a W: 210-230 is a bit difficult to bake with, even though I have baked Ciabatta with 80% water.

[@michaelsallinger193]

I did a test some months ago between King Arthur (12.7%) and Central Milling ABC+ (11.5) and for the same hydration the KA rose higher due to the higher protein content, but I much preferred the more floral sweetness taste of the CM.

[@helenrennie]

Great experiment and very helpful. King Arthur is my go to flour, but I sometimes wonder if I am missing out on some wonderful product out there. Now I know. I struggle with a similar issue in experiment design. On one hand I want to vary only 1 variable at a time. On another hand, that change alone sometimes is not enough to make it work with a different product. I just ran into that when testing different brands of masa harina for tacos.

[@simplybeautifulsourdough8920]

I've noted King Arthur and Bob's Red Mill red mill are very similar as well. The one difference I have personally experienced is that Bob's Red Mill tends to overproof easier and have a slightly tighter crumb. So, I purchase King Arthur when it's not outrageously expensive. Their organic is especially wonderful, but WOW! Is it costly!

[@bistokidsfan]

I live in Oregon, home of Bob’s Red Mill. I highly recommend all their grains. I use their Organic Artisan bread flour for my loaves. I use Trader Joe’s organic AP (which I highly suspect is KA rewrapped) for pastries and other baked goods as it’s such a great buy. Great experiment!

[@Dr_Bombay]

really interesting! i've used them all, of course, except your Caputo, and i've had great results. Interesting to see how Bob's Red Mill seemed to *slightly* out perform the others, but it's good to know there's really no wrong choice here.

[@peterdavis2233]

Excellent experiment! I've been wondering about the differences in bread flour varieties. Like you, I also add some whole wheat and rye into the dough for added flavor. So I guess the next experiment may be to try different varieties of whole wheat and/or rye flours as flavor enhancers. Which are best? What are the differences? I must admit, I get tired of my bread's flavor sometimes (perhaps it's the whole wheat I use?), so I often add seeds to augment the nutty/caramel notes. I wonder if varying the whole wheat or rye varieties would make a difference? Thanks! Another great video!

[@SageMamoo]

Yay! King Arthur is the only one I use.

[@user-wy7hg8lj6u]

I prefer to purchase KA vs BRM mainly because they use paper bages vs plastic. BRM has lots of info on their site about their commitment to sustainablity; I don't question that, but I'm supporting the companies that sell an excellent product in paper bags.

[@danielnichols3594]

Thanks Sune for testing American flours. Central Milling, KA, and BRM would all be pretty available although Caputo & Central Milling would be exclusively avail. by mail order. Shipping costs make it a pretty expensive proposition. I've looked at KA Special Patent & Gold Medal flours but it's hard to get these except from food service distributors or Amazon in some cases. Central Milling is a favorite artisan-type bread flour but it's mostly available in Western states. I've never tried it but Maurizio Leo (The Perfect Loaf) bakes with it a lot. We grow a lot of wheat but it's hard to source reasonably for home bakers.

[@mattymattffs]

I'm in Canada. We make some of the best wheat in the world. Good luck trying to buy it locally though. Kills me

[@katecochran3583]

Check Azure standard for central flour. They have pickup points across the country. I get it on east coast for a steal imo.

[@JohnDoe-np3zk]

Interesting thanks.

[@sallywright2217]

U.S. flour does have a tendency to stick or in my experience. I have deflated many loaves of bough just do to sticking to the flour sack towel. I usually use parchment paper and just transfer it from proofing bowel to pan. For the first set of rising/stretch and folds, I rinse out the bowel, dry it out, then oil and flour it. Just as you do cake pans sometimes. But this sometimes doesn't work for high hydration doughs.

[@GTAVBM]

I get my flour from Janie’s Mill in Ashkum il. Recommend it. Organic and high protein.

[@dawnciarleglio75]

Bread Flour: Hi Sune: Thanx for the fun video. Since I live in the states and have access to all of these flours, except the Caputo, (which I do have because I ordered it special because that's what you use) it was so fun and informative to watch. I was wondering if you bulk fermented each of these to different percentages depending on their protien content? I realize the protien percentage difference is small in some cases but 1 to 1 1/2 percent can mean an additional 10% rise in bulk. What did you do? I would really like to know. Your friend from USA:Dawn Ciarleglio

[@WheresBillie104]

I’m very curious why you only go to 450 for first bake stage. I go to 510. The hotter the more rise in my experience. Is the temp a max allowable in Denmark?

[@ALegitimateYoutuber]

i used this flour for a long time until i bought like a 50 pound bag of some bread flour from a restaurant supply store. And it always made good bread, have not complaints other then that bag being super narrow for scooping amounts out of.

[@cheryljunkin3531]

Same story for me! I get a 50lb bag at Gordon’s Food Service and rebag it into 5lb ziplock freezer bags and store in the freezer. Works out to less than $5 per 5 lbs. Bakes great. I do still buy King Arthur if I run out and need a little though.

[@ParklaneKarma]

hey Sune. How do you think soured milk would effect the bread/ crumb? Like adding kernemælk to the dough for ekstra sourness?

[@Foodgeek]

I think, like other milk, it would make for a softer crumb and a pleasant sourness 😊

[@ParklaneKarma]

​@@Foodgeek ah so if you want a more crisper bread, its not recommended to put any type of milk liquid into the dough. Even if its very low fat.

[@ltgray2780]

What strat is that? I see it has a modern trem.

[@lindsayjones152]

While I'm at it, I'd be interested in hearing, from US based bakers, which "store brand" flours they have had good luck with making sourdough. They can be quite inexpensive and produce great results. For example, Great Value (Walmart) bread flour does very well at 80% hydration - even their AP flour is great at 75%. Best of all for me is Trader Joes AP flour - great bread and at only $2.99/5lbs its a "steal".

[@debrajol3585]

I know this is a while ago.. I tried an experiment with a few flours and my favorite hands down was Great Value Unbleached AP. I was using it bc of the cost. I asked my husband to buy a couple 5# unbleached AP when he was at the store. He came back with unbleached King Arthur and White Lily’s. I did a side by side.. Great Value acted exactly like I expected. KA was super sticky and required more. I kneaded it to be sure and it still needed to have more flour. Lily’s was ok but it didn’t have the same oven spring as the other two. I love Great Value brand. Crazy bc I didn’t think it would be that way. I truly expected after trying KA & WL I’d be unhappy with my GV brand but it’s the opposite. So much so I used the rest of the other two brands for making gravy or breading chicken etc.. I also tried Great Value bread flour. It wasn’t a huge jump in quality considering the price. I prefer to keep one flour on hand bc of space in the kitchen. I’m loving Great Value unbleached ap flour. I may try another at a later time but for now I’m happy with GV flour. Happy baking🌹

[@pamw8102]

I like both Bob’s Red Mill and King Arthur, but if I make a soft roll or loaf I always use King Arthur as I find the texture is smoother with the KA than Bob’s.

[@michealfriedman7084]

You always get great results. Mine are dense, they never have crumb.

[@elephantwalkersmith1533]

Foodgeek, please try a diabetic friendly flour such as almond flour with mixtures of rye? I’m having trouble making the sour dough more diabetes friendly.

[@renaj0330]

Hi Sune. Your video was interesting, however a little unfair. I am a huge fan of Central Milling and would like to see this comparison again using their High Mountain bread flour which contains a lot more protein. I typically combine the High Mountain with the ABC to get the higher lift with a softer crumb.

[@ginaf1683]

Bread flour: How about enriched breads with butter or milk, does that impact hydration, taste and texture? I use King Arthur frequently. I'm curious on your results. :) I get great results with the cold start oven and your master sourdough recipe.

[@tonymengela3575]

Ive used all 4 of these and tend to use King Authurs mostly because its the most available in a pinch but now that I have my own mocmill I just dont buy flour much anymore I just mill my own and sift for what Im baking. Of coarse Im full carnivore right now and will be for long time and dont get to taste the wonderfull breads I bake......... Ive lost 150 pounds so far so Im not mad

[@pompeyexileuk205]

Hi Sune, Here in the UK we obviously do not get the American bread flours. For organic flour there is a brand I use called Dove and the protein is 13. They also do a really good selection of other flours such as Wholemeal, Spelt, Rye etc. We can get Canadian strong bread flour in a certain supermarket chain over here called Waitrose and the protein in that is 14.9. Standard bread flour from most other supermarkets has a protein of around 12 to 13 also and very strong again (which I have not found so much) at 14. As a side note I have tried emailing you for a few days via your website with a question regarding softening crust but all I get is an error and to try later. Basically whenever I bake bread be it sourdough or whatever the bread comes out with a really nice crust but when cooling the crust goes soft. Any idea as to why and what I can do to keep the crust 'crusty' if only for the first day?

[@user-uv7mi9fz3v]

I just vistited my kids in Germany and had no Idea what flour to use or how to adjust my recipe. Needless to say my bread was mediocre at best. Can you recommend a german flour?

[@Alexander-dt8sk]

Bread flour: any sense of the comparative cost per unit of these flours you tested?

[@samhaskinmusic]

I know I’m pretty pretty late to the party on this video, but I would love to see Central Milling’s high protein bread flour in this type of comparison as well. It has the highest protein percentages I’ve seen (13.1%), and it seems to be able to take a lot higher hydration levels than their standard bread flour. If I’m not mistaken, the one you used is the same protein amount as King Arthur’s all purpose flour.

[@Calatriste54]

🤔

[@nathanheng8954]

Seeing as how the price of everything has gone up (and I am now baking bread 2x a week for the house) I've stopped using King Arthur and just got some commercial high gluten bread flour in a 25 pound sack for way less money. I know this will probably get me down voted into oblivion....but I can' t really tell the difference either since I'm making enriched sourdoughs with lots of whole grain added (rye, einkorn, spelt, red wheat)

[@alanbrunettin5584]

King Arthur makes a high gluten bread flour. Any idea what effect that would have on a recipe that normally uses regular bread flour?

[@ronmcc100]

Looked to me that Caputo's was the winner. I like the big holes in the crumb for Bob's Red Mill, when you are just eating the bread, but in most occasions, you don't want a lot of big voids in the crumb because you want to put some sort of spread on the slice. What are the price points for these flours? That can also be a concern for the baker.

[@Autodidacct]

Ack! I’m so sorry to see that the Central milling four did not behave. They have a huge assortment of offerings including a 15% protein 00 tipo which is lovely and performs very well for me. I’m able to buy in in bulk from them like your caputo flour quite cheaply.

[@Foodgeek]

It’s fine. Just use it at slightly lower hydration if not using whole grains in your mix 😁

[@Autodidacct]

@@Foodgeek thank you!

[@mirov77]

We have had been making a lot of changes to the way we grow wheat in the last 100 or so years and especially since the last few decades when a lot of growers have started using different chemicals to treat grains like wheat. What those chemicals have done to our health that is most important thing and so called gluten intolerance. What people have is chemicals intolerance and especially glyphosate which a lot of growers spray it just before harvest. Most people do not know that.

[@LeonardoGarciaguitar]

I think King Arthur has malted barley added and Central Milling does not. Out here in California Giusto's is also great flour.

[@GeoffreySmithbreath]

I use either Myers or mjenarts

[@ALIENsosa]

From NJ,US. I' ve been using Bob's Red Mill organic all purpose for the last 2 years, I love it. I use King Arthur sometimes but the price difference is significant.

[@SolCanyonKitchenWisdom]

Bread Flour - how about doing a test with each of those 4 flours to show us the perfect hydration for each flour and how you determine that?

[@archimedes131]

this is the way!

[@amandaslamm5703]

Check out Maine Grains flour.

[@Crystaldragons.]

The shirt 😍😍😍

[@AdamVonSzabo]

Is there a reason why you don't use a more local flour? I don't see a reason for Italian flour while my local artisan flour options are available. What's your key reason? Price, convenience?

[@Foodgeek]

I used to do that, but I wanted to use a flour that's what most of what my viewers have available 😊

[@AdamVonSzabo]

@@Foodgeek Do you experience any difference? Or its just a base and you falvour it with whole grain anyaway...?

[@Foodgeek]

@AdamVonSzabo Well, the local flour I was using was less sifted, so out of the box, the resulting bread tasted better 😊

[@timtyndall4025]

Interesting. That’s usually what I use. At 75%+25% whole rye. I don’t seem to have any problems. 🤷🏼‍♂️

[@Foodgeek]

Rye is my favorite to add, as well 😁

[@timtyndall4025]

@@Foodgeek nice, nutty, flavor. Plus better for my gut. I’ll definitely watch the episode though. I’m interested.

[@constantin1959]

I bought a 5kg bag of Caputo Manitoba flour because of the high protein content and used it all. The conclusion is that Caputo alone is tasteless. Thank you for your videos!!

[@636436324]

Common bread flours in Belgium have 9% protein. can you please do an experiment with them too? and more common flours around the world. It would be very interesting to see.

[@charlesbruggmann7909]

Does 🇧🇪 use a similar flour classification system to 🇫🇷 or 🇩🇪? If you use T45 or similar, it will be the equivalent to ‘all purpose’ rather than ‘bread’ flour. Try using a T55 or T65 - protein should be at 12% or more.

[@MrSeriouslyBro]

Hey Sune, I think an interesting experiment would be to see a comparison between 12% gluten, 16% gluten, 24% gluten and 30% gluten by using Vital Wheat Gluten on the same flour.

[@SuperDavidEF]

He already did a VWG experiment like that. But, if he wanted to revisit that, it would be interesting to see if treating them differently would change the resulting breads. For instance, the higher gluten doughs could use higher hydration. And I've often wondered if VWG needed more physical mixing/kneading than the naturally occurring gluten, because of the way it is extracted from its original source.

[@rodneyferris4089]

As a proud Manitoban I was shocked to see tte huge American flag with the word Manitoba (ie farina di Manitoba). I hope someone shakes that tree!

[@MrChristopherMolloy]

Honestly, I get my best results with Pillsbury Bread Flour, and it's usually the least expensive.

[@danielnichols3594]

I also use this regularly - mostly because post-COVID it's quite reasonable compared to BRM, KA, etc. It's decent although I've had struggles. I find if I cut my bulk ferment short (maybe 25-50% volume expansion), I get much better results. At closer to 100%, I think it was always over-proofed & disappointing.

[@MrChristopherMolloy]

@@danielnichols3594 Lots of variables at play. I tend to use it mostly for basic 70% hydration pizza dough with pretty consistent results.

[@Tygydyk17]

Hello Food Geek, I am a prepper from Florida. I learned proper sourdough bread baking from your channel few years ago, appreciate it. I accidently made an experiment by putting bannetons with shaped dough into freezer. Then I removed them into the fridge in the evening prior to baking the next day. The loaves came out quite good after baking. It would be nice if you could structure an experiment by with a ”freeze” step. You could put bannetons for some fermentation to the fridge, then to the freezer, then to the fridge to slowly defrost. And you could put bannetons straight into freezer, than to the fridge cooler and than bake. I usually bake 6-10 loaves at the time and freeze fully baked bread for later use. Looking forward for your feedback. Respect.

[@Calatriste54]

Bravo, T! Interesting..

[@mattymattffs]

Prepper.... lol

[@Tygydyk17]

@@mattymattffs what so funny, city slicker mamaboy?

[@mball5]

Bread flour: it seems like all of these flours come from the Dakotas or Manitoba. It would be odd if there were major differences

[@michaelnoeldner3279]

I mill all my own flour. The problem with store bought flour is you don't have any idea how long it sits on the shelf before you buy it. Wheat berries start to oxidize and lose nutrition the moment the berry is cracked. I mill only what I will use in a bake.

[@foxfire1112]

Where can i learn about doing this

[@Foodgeek]

I should make a video about that. You have a lot of interesting options, when it comes to grind size and other things 😊

[@michaelnoeldner3279]

Best part of milling your own flour is that it's fresh. Make a sourdough starter once and see how fast it takes off compared to starter made from store bought flour.@@Foodgeek

[@foxfire1112]

@@Foodgeek please do id love to learn and look into trying it out

[@michaelnoeldner3279]

Sue Becker from Bread Beckers is where I started. She has a cookbook out called The Essential Home-Ground Flour Book and you could find videos on KZbin.@@foxfire1112

[@norcalovenworks]

The flours tested are too, too expensive. I buy my bread flour in 50 lb. bags from an Austin, TX Restaurant Depot. The current bag is a 14.1% All Trumps huh gluten flour bleached and brominated, but next up will be KA Sir Galahad, un-bleached and un-brominated.

[@tomtommyl805]

I used to use Knight. but stopped because they went woke. Imagine a white guy hearing that Knight is having a baking contest but whites shouldn't enter it. So I use Gold medal or Pillsbury now. Breads just as good and the last one I made with garlic and rosemary came out really good. Nice and "bread-y" tasting with good texture.

[@hottuna2006]

Just a personal pet peeve of mine but I hate it when presenters wave their hands around all the time like they're on fire. It's distracting and makes concentrating on the content difficult because all you take in is their hands waving around. Couldn't continue watching for more than a minute. Does this guy ever put his hands down?