I once did an experiment in which I baked two otherwise identical loaves, made under as close to identical conditions as I could arrange, very carefully measured, with the only difference being the flour. I used 11.5% protein malted flour and 13.5% protein untreated flour. The breads rose the same amount, looked and tasted basically indistinguishable, but had a dramatic difference in texture. The higher protein bread was more cohesive and resisted falling apart or being pulled apart much more strongly. Maybe I should try the experiment again, better, without any malt involved.
In any case, I think that the basic bread flours from King Arthur and Bob’s Red Mill are decently high in protein. King Arthur Bread Flour is 12.7% and they sell even higher protein flours. Bob’s Red Mill doesn’t obviously list a percentage, but the nutrition facts suggest it’s around 13%.
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I once did an experiment in which I baked two otherwise identical loaves, made under as close to identical conditions as I could arrange, very carefully measured, with the only difference being the flour. I used 11.5% protein malted flour and 13.5% protein untreated flour. The breads rose the same amount, looked and tasted basically indistinguishable, but had a dramatic difference in texture. The higher protein bread was more cohesive and resisted falling apart or being pulled apart much more strongly. Maybe I should try the experiment again, better, without any malt involved.
In any case, I think that the basic bread flours from King Arthur and Bob’s Red Mill are decently high in protein. King Arthur Bread Flour is 12.7% and they sell even higher protein flours. Bob’s Red Mill doesn’t obviously list a percentage, but the nutrition facts suggest it’s around 13%.