Well i don't know what I did. but it looks ok..... qahtan......
Presumably, lovely Strong Canadian White Flour?
just regular Robin Hood all purpose................. qahtan
Ok, but still 12% of top quality protein. Far from "regular" in some ways.
Just making the point that your Canadian AP is really a bread flour to many of us who live in parts of the world not that suited to growing wheat for bread
to that first little midget? You got 5 out of 6 right:-) Well done!
Thanks mate.. ... qahtan
lovely lofty breads, Qahtan.
So is that from one batch of eg 2kg flour?
Do you prepare by hand?
I use a Swedish Assistant mixer for most of my bread. also have 2 Kenwood mixers that I prefer for cakes and sponges.plus 2 Cuisinart food processors. that I have made bread in..
I can't tell you how much flour I use as I start with 1 litre warm water and then I add yeast and sugar, this is for the plain white bread' I then add about 6 cups flour, this is dip and scoop cups, mix that all well together, add good lump soft butte mix in then I add salt and enough flour to give me a slightly sticky dough. which I turn out and knead by hand to a smooth round ball.
I then leave it in an oiled bowl covered on the counter, summer or winter.to rise, bread to me takes it's own sweet time to rise. DON'T RUSH IT, I then knock it back. weigh to what I want, pan it or what ever, leave to rise in pan . Bake at 400 to a nice golden brown..
been baking all our bread all variety.s for about 56 years, when my then to be husband gave me 1/2 pound fresh yeast and asked to make hot cross buns. qahtan