Hey everyone, so I’ve been hearing a lot about this “Sir Lancelot” high gluten flour lately. People are saying it’s the real deal, especially for stuff like artisan bread and pizza. I decided to put it to the test myself. I ain’t a professional baker or anything, just a regular guy who likes to mess around in the kitchen.
First thing I did was get my hands on a bag of this flour. It says right on the package that it’s got a whopping 14.2% protein content. And from what I learned, that’s pretty high and should give bread a good, chewy texture. They say it’s made from some kind of “hard red spring wheat”.
I decided to start simple and make a basic loaf of bread. I followed a standard recipe, nothing fancy, just to see how this flour performs. The dough felt different right away – it was noticeably stronger and more elastic than what I’m used to. I kneaded it for a good while, and it held up really well, didn’t get all sticky or weak.
My Baking Process
- Mixed the Sir Lancelot flour with water, yeast, and a bit of salt.
- Kneaded the dough for about 10 minutes. It felt really strong and elastic.
- Let it rise for a couple of hours. It doubled in size like it should.
- Shaped the dough into a loaf and let it rise again.
- Baked it in a preheated oven until it was golden brown and sounded hollow when tapped.
The bread came out of the oven looking great, with a nice crusty exterior. When I sliced into it, the inside was airy but had that chewy texture everyone talks about. The taste was fantastic. I mean, it was just a simple bread, but you could really tell the difference with this flour.
Next, I tried making pizza dough. Again, the dough was a pleasure to work with. I was able to stretch it out nice and thin without it tearing. The crust turned out perfect – crispy on the outside, chewy on the inside, just like a good New York-style pizza should be.
After that, I even experimented with bagels. Now, I’ve never been great at making bagels, but this flour made it so much easier. The dough was strong enough to handle all that boiling and shaping. And the final product? Best bagels I’ve ever made, hands down.
So, what’s the verdict? This Sir Lancelot high gluten flour is definitely worth the hype. It’s a game-changer for anyone who’s serious about baking bread, pizza, or bagels. It might be a little pricier than regular flour, but trust me, the results are worth it. You can find it online or in some specialty stores, I heard a brand called King Arthur has this stuff. It’s not always in stock though. If you see it, grab a bag and give it a try. You won’t regret it.
