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BREAD FLOUR

Anyone baking breads for so long has to know which works for a particular recipe and not. I have been a long time user of Purefood's Flour for about 10 or so years and had to change only because i am here in New York.. I have only managed to use King Arthur Flour so far and it is okay... I am still looking for that extra push and volume but this could also be caused by other factors and not just the flour only.. so i am not ending the sentence...

This weekend i made a regular lean dough using just 20 % whole wheat flour (king arthur) and Gold Medal's Better For Bread flour.. I am disappointed. Again, i am not closing the door yet, not until i have made at least 5 testings, but  i switched flours before and this never happened to me. The bread did produce a satisfactory height, there was no "oven spring" even if i used an almost 14 hour sponge, (strange) and the texture of the finished product in the crust is similar to one made from all purpose flour... Can someone from GOLD MEDAL tell me how much protein content this flour exactly has?

The pizza crust is crispy, and a bit chewy. I prefer my pizza crust just with some extra chewiness in it so maybe this is not the flour for me..

the pizza

So from that, and again i am not a Food Tech,. maybe joepastry can tell us... For those who want to try, click the lean formula page to have an idea of the recipe i used.. It has 5% fat and brown sugar, 1% yeast, no milk and eggs... I want to use this as my sandwich base, (like i do regularly), i added some sugar so my mother can eat it also... I don't know, i am not saying you should not try this flour, i just cannot jump up and down and announce here that logo (better for bread). Maybe it is my formula, or the whole wheat i added.

I use the top of the line bread flour back home Emperor of Purefood's and it has about 13++ protein content (i hope it still has today). I started with their King flour because i saw them using this in their laboratory, but switched to Emperor when my cinnamon rolls and ensaimdas started losing volume... and the proofing time was getting longer...

Normally when i make a very long fermented sponge, my dough creates this unbelievable height once it hits the oven heat, 5 minutes and you see the bread rising to great height... This did not happen here. Maybe the crust was too dry from extended proofing? I know it was not the yeast... Forget it,,, i will test it again...

Next time i will leave out the whole wheat flour and make pandesal. I will tell you what happens...

Click the page whole wheat pizza and loaf to view the exact recipe i used in this experiment. Or maybe try out this same formula and use another flour, right... We'll see how this flour rate with this bfb flour.


the loaf bread


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