I’ve used Sir Lancelot for about 3 years. I love it! I get 50 lb bags and divide the flour into 8 lb zipper bags. In the freezer for 24 hours, then into storage containers. Here in south Texas, heat and Boll Weevils can be a problem for long term storage. Freezer kills Bill Weevil eggs ( I take no chances.). Then storage in air tight bags and closed bins in an air conditioned house and when I need more, it’s good.
I've heard great things from Americans about King Arthur flour. That said, I'm Canadian, so I'm set without really having to go outside of what we grow and mill here in Canada.
I've used King Arthur high protein flour (and also Central Milling flour out of Logan, Utah). I found them excellent. I live in San Francisco. Fun Fact: Logan based Central Milling sells 70% of their flour products in the San Francisco Bay Area!
I use King Arthur’s Special Patent for all my sourdough. Lower protein than this (12.7%), but still plenty of gluten for excellent chew. Amazing stuff!
I live in Seattle, WA USA. If you like the King Arthur flour, you'll love Bob's Red Mill Artisan Bread Flour. Both are available nationally at major grocery markets, and even in volume discount stores such as Target and Walmart. Interestly, Trader Joe's here in the USA produces a very good AP flour (in the blue bag) that has properties similar to King Arthur's bread flour for about 1/2 the cost. I've read speculation that Trader Joe's flour is actually produced by King Arthur, but haven't seen confirmation. I want to comment on your "handling" error because it's part of what I like so much about your videos. The same sorts of things happen to me and I find it very reassuring that your process isn't flawless. I really enjoy your videos, keep up the good work.
The most consistent, easily available flour brand in the US. Use them for everything. Although I normally think of the Sir Lancelot BF as a pizza dough flour
As a sourdough thin crust pizza lover, Sir Lancelot is my favorite . I am going to try Sir Lancelot with White Rye Ardent Mills with King Arthur Bread Enhancer using their Country Bread receipe.
Caputo Americana is excellent for pizzas and breads. When I lived in Hawaii I was able to get 55 pound bags at chef zone(cash n carry) for under $5 per 5 pounds, I moved back to California and can’t find it anywhere go figure. I agree the King Arthur is nearly identical in flavor, but the caputo is exceptionally light. I recently tried fresh milled flour for the first time and wasn’t completely taken, I think there’s a certain nostalgia from commercial flour😮
Honestly, these are both ‘industrial’ high protein white bread flours - did you expect a big difference? The Caputo is ‘Italian’ but might it have been made with North American imported wheat? Both flours certainly contain various additives to make the baker’s life easier. Although European law is less permissive than US, there are lots of things they can add to your flour without mentioning it on the label. Give yourself a real challenge: find a local ‘bio’ (organic) farmer/miller whose flour is guaranteed not to have additives. Try baking with that - you will probably get less oven spring and fewer RU-vid friendly holes, but you might also get more taste. I could send you flour from 🇨🇭 if you want.
You are right. Caputo actually buys the wheat from Canada. (First long trip). Then it's milled in Italy under Caputo's milling "design". I have bought it here in the US on Amazon. So it came back to America, another long trip. Then Amazon sends it to me from whatever warehouse in the US. Is For all that traveling, it's obvious they have to add whether it takes to make it survive without bugs and still fresh enough to ferment. As for Sir Lancelot, at over 14% protein, I find it inexpensive at $37 US dollars for that large 50# bag that I have paid. They do add barley malted flout and unfortunately also vitamins. 🥴 Hard to eat clean, healthy and local these days.
This is my go to brand, AP, bread flour and whole wheat flour. Very reliable quality flavor and predictable performance. The company is also very helpful for baking questions.
I’ve been using various King Arthur flours for over 60 years. I love them. I’ve smuggled in flours from much of Europe but I always go back to King Arthur, except for soda bread. I use Oldums for that. I lived in Dublin for most of my 20’s and lived on soda bread. It was about all I could afford. That and Kerrygold butter got me through grad school. When I was working on my doctorate in England, I made my own.
Hey! You may remember me - I commented under the Honda Rebel videos. In addition to my main job, I did a technical degree in Germany on the subject of product development in the food industry. My final project was a wheat bread with purple ube root - something like yams or sweet potato. After that I had no desire to bake at all. But since I've been watching your videos, I've really felt like baking something myself again. Last weekend I baked a wheat bread with potatoes and beer, warm fermented for 15 hours and the result was great. Thanks for all the inspiration. Your videos are absolutely great! Drive carefully and please don't stop making videos.
Lancelot is a little too high in protein for some styles of artisan bread. It is great for bagels, or mixed with lower protein flours for bread. It is harder to get open crumb with Lancelot; Galahad artisan flour is designed for your type of loaf.
You’ll find Lancelot initially takes less water than other strong US bread flours bought directly from mills…but it’s a nice flour and develops nicely.
Fun fact: restaurants have been going out of business like mad since 2020. It took me a while, but eventually I bought a Rational Combi steam/convection oven at a restaurant liquidation auction for $120. Running 240 and water still came in cheaper than a $300 cast iron pan.
Loved this comparison because I do use King Arthur Flour & their Sir Lancelot is terrific. I highly recommended it to beginners who are starting on their sourdough journey. I found that when I switched to Sir Lancelot, my bread was finally "pillowy" so that I could see a difference especially when i was shapping the bread for the banneton - it was easier to shape. When I removed the lid to my Dutch oven, I couldn’t believe the rise I got! In short, the flour gave me a better understanding of how the sourdough should look. After cooling, my crumb was also very nice. But the best part of your video is that Sir Lancelot got your approval for taste! Thanks so much for sharing this!
It’s awesome seeing Sune bake with an American flour! I’ve used his master recipe for all my breads using Walmart generic, King Arthur bread and locally milled flours and they’ve all turned out good :) I would be curious to use the sir Lancelot though. Great video as always.
I frequently use King Arthur flour and have had excellent results. I personally use an organic flour from Lindsey Mills in North Carolina. They have many varieties but my favorites are their bread flour and their sprouted wheat flour.
I exclusively use King Arthur Bread flour. I'm really happy to watch this experiment because every time I bake sourdough ... and it doesn't look like Suni's, I blame it on not having the same flour. EDIT: Ok .... after watching this video, I'm going to blame it on my baking at 7200 Ft. (2200 meters) Elevation. PLEASE SUNI!! Don't do an experiment at high elevations! That's all I have to blame for not having loaves as good as yours!!!! Next will just be ..... I'm a loser and don't deserve my starter's love.
I live basically on the ocean :) About 30 meter elevation :) From what I read about high altitude baking, you should lower hydration and inoculation (amount of starter) and bake for a shorter amount of time :)
@@Foodgeek - Thanks for giving me another excuse. I find 75% hydration works well, and I still use 20% inoculation, but my started is only about 90% water to flour feeding to keep it from becoming soup. But… like right now, we only have 15% relative humidity … which I don’t think matters all that much because every process is kept under a cover except for when working the dough.
@@alinah9342 - you must be just down the hill from me. Many people think 200 ft. of elevation is “high altitude” but to us, only 200 ft. of elevation difference just makes us neighbors.
I go back to KA bread flour time and again. I’ve used Azure organic whole wheat bread flour from Oregon and where it’s interesting, I like the taste of the KA better. Thank you Sune. I enjoy your style.
i use KA special patent bread flour (its 12.7% protein) and super happy with the results. its kind of an all purpose bread flour, although i found it produces tougher/chewier pizza dough than caputo chefs 00. however, i've had problems keeping my sourdough starter active with the caputo, whereas the KA is almost fool proof (probably because all KA flours have malt in it already).
I love King Arthur flour. It is about the best quality flour you can find in my area without going into specialty flours or milling your own. For a normal grocery store flour it is pretty good!
The King Arthur Baking Company makes King Arthur bread flour at 12.7% protein and Sir Lancelot bread flour at 14.2% protein. Your label should have read "Sir Lancelot" instead of King Arthur. Sir Lancelot is my absolute favorite bread flour. While King Arthur is available at most stores, Sir Lancelot is only available online or from a distributor in 50 lb. bags. My closest distributor is 35 miles away and the time and gas to drive back and forth is more than the online shipping cost, making it pretty expensive for home bakers.
I live in the U.S. and I always use King Arthur flour. I tried Caputo once (during the pandemic KA was hard to find & I ordered Caputo online) it's OK but it was very expensive! I love your videos & learn so much from them.
Thanks for such good and useful content for all of us who are trying to make high-quality SD bread. I live in the US and yes, King Arthur is one of the commonly used flours here. I have followed some of your recipes and they are giving me very tasty bread. As I am new to the SD world, I am trying to get consistent results first with mostly plain bread flour but want to venture into high whole wheat and Rye bread which I know is more challenging. I watch all of your and the Bread Code videos to learn as much as possible to get to high-quality whole grain SD loaves of bread
I use King Arthur Sir Galahad blend for artisan bread. Have to order so the shipping for 50 lbs is a killer. Enjoy your channel and use your recipe exclusively. Thank you for sharing your experiments! 🥖
Hmmm, I've been a fan of King Arthur flours for a long time. After seeing this, I may have to switch to Sir Lancelot! I've been using King Arthur's standard bread flour, which has 12.7%. I've been wanting to try Janie's Mill high protein flour, which has 15%. For anyone in the US I recommend trying Barton Springs Mill's Rouge de Bourdeaux whole wheat--the flavor is amazing!
I always use KA 12.7 % protein bread flour as my go to flour. The 14 + protein sounds good, but isn't interesting enough to me to get me to pay the almost double price over regular KA bread flour.
@@GFauxPas I think it depends of where you buy it. The restaurant and bakery supply places are an excellent choice. I bought my last one at $37 plus $18 for delivery. For Sir Lancelot that I haven't seen sold retail. I think I like Caputo Manitoba Oro a little better, but the price, with it going from Canada to Italy and back to America is too expensive for the little difference between the two. I'm really enjoying Sir Lancelot with every bake. 😛😍🍞🥐🥖
Great demo! I use King Arthur - readily available here in the states. NOT as easy to get the Sir Lancelot variety though. Will try to mail order! Thank you! Happy baking!
Sir Lancelot is one of the KA flours that's sold to bakeries in 50# bags or larger. It's my main flour. I've been baking with for a few months already. I'll be so excited to see you comparing it with Caputo Manitoba Oro. I did it once, and it seemed to me Oro was more extensible, easier to work with. I have now compensated by mixing Sir Lancelot slower, letting it take his time to mix with the water, salt and starter. I would love to see what you find about it. I really hope you'll do a video on it. Thank you Sune for all you do, and all you have taught me. And welcome to the King Arthur Story. 😛 👑 🤩👑😍👑
I have been using Central Milling flours. They are great! I’m in S CA. Oh, but the shipping costs on top!? Ouch. But worth it to me. I also use KA and Bob’s Redmill. Grateful for the variety available. Sune! Hope your thumb heals up soon! 😮🙏💖
What's funny is that I'm in a major Canadian city in the prairies but struggle to source the great Canadian flours! I will say that the Costco strong bakers flour mixed with dark rye from bulk Barn results in a great bread, but I can't push hydration past 75
I’ve never used Sir Lancelot but I have made sourdough many times with their whole wheat bread flour and currently using the whole wheat white bread flour (made from hard white wheat, not hard red). Both work great IMO.
I live in the US and I use King Arthur Organic, Unbleached Bread Flour! I made my first sour dough loaves with it and it’s the only flour I used because I did not have any whole wheat flour. I’m the one who messaged you with the picture of my breads on Facebook. They came out beautiful and delicious! I am so glad you approve!!😊😊😊😊
@@Foodgeek I’m sure there are loads of flours with the same quality, as you experienced. King Arthur is in Vermont and I think they are cooperatively owned. (?) Their website offers recipes. I make the buttery sourdough sandwich biscuits and fill them with bacon, caramelized o ions and Swiss cheese. People in my life love when I make these. In my home city we have a bakery that sells fresh milled flours and I have used those as well. The King Arthur bread flour seems easier, but when I want a rye or spelt or specialty flour, I go to my local bakery. Thank you for the videos!!
@@stefaniekantor1900 Yes they are employee owned. I've gone there to their Vermont facility for some Rye bread classes and I have never met more helpful people in my entire corporate career which involved 70% world wide travel. Not the cheapest flour but very consistent and again the most helpful people you will find.
@@justachipn3039 I went to their distributor in Petaluma, CA with the intention of buying their organic high protein bread flour. I didn't even know they made a malted flour (several kinds it seems). So I decided to look into malted flour *before* I made a purchase.
@@davidwalters9462 Mmm Now I will search for that HPBF, that would be a great mix. Costco in Danville Ca sells 2x20Lbs just went to their Web looking for price and Central Milling wasn't there, But I know there's a lot now. But it all works... I make 2 every 5 days or so. I make it one night and bake it the next and try not to fold any air into it. It wont have big ol holes in it. If I go 48hrs and a lot of fermentation it's GREAT but no good for grill Cheese or butter n P/butter. I like 1/2" and smaller holes🤣👍 Thx
Did he say if he ordered from King Arthur of bought at the store? I'm checking my store now😉 also, LOVED that you shared your real baking experience 😉 sadly happens to us all😖
I’m guessing that King Arthur that sources some wheat from North Dakota and with Manitoba in the Italian flour’s name, guessing they have some of the same varieties of wheat.
I'm in the States. I have some King Arthur flour, whole wheat, in my kitchen. It says "13.8% gluten-forming protein content". It's not the "Sir Lancelot" version, though.
Lancelot- Q: Favorite color. A: "Blue." crosses the bridge Robin- Q: Capital of Assyria - "I don't know that" (gets cast into the gorge of eternal peril) Galahad- Q: Favorite color. "Blue - (changing his mind) No!" (gets cast into the gorge of eternal peril) Arthur, King of the Bretons- Q: What is the airspeed velocity of an unladen swallow. A: "What do you mean, an African or European swallow?" Old man: "I don't know that" (Old man gets cast into the gorge of eternal peril) Arthur and Bedevere cross the bridge. (I'm a Monte Python geek, so you don't have to be.)
Hej Sune, I also use Caputo Manitoba Oro. You didn’t list a source in the comments. Do you buy it from FoodFreaks in Grenaa? Have you tried using that flour for your pizza recipe, or do you use one of the other Caputo flours (nuvola?)
I used the version of Sir Lancelot that is all purpose and have for years. I live in Amish country and there is a " bulk" food store. I had been paying around $4USD, but now the same sized bag almost $7, so will be looking for another alternative.. but expect to keep getting it as there is talk about the coming wheat shortage so all flour will be going up. It's worth it all this time to pay more for better flour.
I'm not surprised by the result at all. I buy Lancelot 25 pounds at a time at my local restaurant supply store. It gives me breads with nice elasticity and good flavor. I'm curious about your comments about the KIND of protein. I guess I assume that when I hear "14 percent protein" that means gluten. Is that not the case? Does wheat produce a variety of proteins, some of which produce gluten? Come on, get geeky on this.
It's more complicated than that, but let me try to explain in a few words. Gluten-forming proteins in wheat are of two types: gliadins and glutenins. Good baking performance is predicated upon the global amount of protein and the ratio between gliadins and glutenins. You can have flours high in protein like spelt or emmer, for instance, which have a lower baking quality (they yield weaker gluten and less fluffy bread) because they have more gliadin compared to glutenin, which prevents the formation of a strong gluten network.
Another great experiment - thank you Sune. Both loaves with 100% BF seemed to spread out more than your standard loaves when you put them on the peel. Do you attribute that to not using 2-0% rye / whole grain flour?
Hej foodgeek, Hvad er, efter din mening, det bedste mel til brød? Jeg bruger personligt Manitobamel, da det er hvad der har højest proteinindhold, men mere aner jeg ikke om det.
I was confused. The package shown said the flour was gluten free. The flour we use is grown and milled in Saskatchewan. It is so strong that i have trouble doing three stretch and folds. Always makes wonderful bread
I've read calculations for protein content is different in the USA. One website all about flour shows 12.7% USA flour is equal to 15.12% flour in France.
I got a bunch of the organic KA flour and it doesn't seem as good of gluten development vs. their non organic bread flour. Less open crumb with the organic.
you guys don't have to do all the extra these RU-vidrs do, it makes no benefit, just coil fold in a bowl until well fermented and put the bowl in fridge overnight. I've tried all these RU-vidr recipes and the extra work they do is useless.
I guess you're new to my channel? I've made 50+ experiments to make the simplest recipe. You honestly don't even need to fold and you still get perfect results :) The flour that you use is important though :) Although I did bake a passable loaf using cake flour 😂
