Alright, let’s talk about this Sir Lancelot high gluten flour. I ain’t no fancy baker, mind you, but I know a thing or two about makin’ bread. This flour, they say it’s got a lot of that… whatchamacallit… protein stuff in it. Fourteen point somethin’ percent, they say. Sounds like a lot to me.
Now, what’s it good for? Well, from what I hear, and what I done tried myself, it makes things real chewy. You know, like them bagels you get in the city. Chewy, real chewy. And pizza crust? Oh honey, this stuff makes a pizza crust that’ll hold up to anything you put on it. No soggy bottoms here, no sir.
I used to use that regular flour, you know, the kind you get at the store for everything. But this Sir Lancelot stuff, it’s different. It makes the bread rise up real high, like it’s got a mind of its own. And the texture, it ain’t like that soft, fluffy bread you get sometimes. This is hearty bread, the kind that sticks to your ribs. The kind that fills you up good.
- It’s good for pizza, real good.
- Bagels? Best darn bagels you ever had.
- Tortillas too, if you’re into that kinda thing.
- Some folks use it for all kinds of bread, but I reckon it’s best for the chewy stuff.
They say this flour is milled from somethin’ called hard red spring wheat. Sounds fancy, don’t it? I don’t know much about that, but I know it makes a difference. This ain’t no weak flour, this is strong flour. It can handle a lot of kneadin’ and punchin’, and it still comes out good.
I ain’t got no fancy machines for mixin’ dough, I do it all by hand. And let me tell you, this flour works just fine that way. I fold it and I let it rest, and it rises up real nice every time. No fuss, no bother. Just good, honest bread.
Now, some folks say you gotta be careful with this high gluten flour. They say it ain’t for every kind of bread. And maybe they’re right. I tried makin’ some soft rolls with it once, and they came out a little tough. But for pizza, bagels, and those hearty breads, it’s the best I’ve ever used.
You know, some flours, they just don’t have the oomph. They make bread that’s flat and kinda…sad. But this Sir Lancelot flour, it’s got oomph to spare. It makes bread that’s got character, bread that’s got some bite to it.
I heard tell there’s other flours out there that are supposed to be good too, but I ain’t tried ‘em all. I stick with what I know, and what I know is this Sir Lancelot makes a darn good loaf of bread. And that’s good enough for me.
So, if you’re lookin’ to make some real chewy bread, some bagels that’ll make you say “wow,” or a pizza crust that can hold up a mountain of toppings, then you gotta try this Sir Lancelot high gluten flour. It ain’t cheap, mind you, but a little goes a long way. And the taste? Well, it’s worth every penny.
And don’t you go worryin’ if you ain’t no expert baker. This flour is pretty forgiving. Just follow the instructions, or don’t, I ain’t your mama. But give it a try, and see what you think. You might just surprise yourself.
I’ve been bakin’ bread for a long time, and I’ve seen flours come and go. But this Sir Lancelot stuff, I reckon it’s here to stay. It’s just that good. Plain and simple.
Tags: [Sir Lancelot Flour, High Gluten Flour, Baking, Bread Flour, Pizza Dough, Bagels, Artisan Bread, Chewy Bread, Strong Flour, Protein Content]
