King Arthur (Sir Lancelot) / All Trumps High-Gluten Flour
King Arthur (Sir Lancelot) / All Trumps
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A hard red spring wheat flour milled to the highest protein King Arthur sells, the same class pizzerias know as All Trumps for chewy NY-style crusts.
About the King Arthur (Sir Lancelot) / All Trumps High-Gluten Flour
High-gluten flour, sold by King Arthur as Sir Lancelot and known in pizzerias as All Trumps, is milled from hard red spring wheat to about 14.2% protein, the highest class of bread flour. It is the classic flour behind chewy, foldable New York slices and New York style bagels.
That very high protein builds a strong, elastic gluten network that holds a wide, thin slice and stands up to a 24 to 72 hour cold ferment at 55 to 65% hydration. It is a specialist choice for someone chasing a classic New York crust rather than an all-round flour.
Specifications
Strengths
- Very high 14.2% protein for classic New York chew
- The pizzeria standard behind All Trumps crusts
- Excellent for New York bagels too
Watch for
- Too strong for Neapolitan, turns tough
- Needs adequate hydration and long fermentation
- Often sold in large professional bags
Common questions
What is high-gluten flour and when should I use it?
High-gluten flour is bread flour milled to a very high protein level, about 14%, for maximum chew and structure. Use it for New York style pizza and bagels, where a strong, elastic dough holds a wide, thin, foldable slice. It is too strong for a soft Neapolitan crust.
Is Sir Lancelot the same as All Trumps flour?
They are both high-gluten flours around 14% protein used for the same New York style crusts, from different mills. All Trumps is the classic pizzeria name; King Arthur's Sir Lancelot is the retail equivalent. Either produces the chewy, structured New York slice they are known for.
