I'd like to try making the Thom Leonard Country French bread again and I remember brotkunst posted using clear flour. Was there ever a full recipe posted or has anyone else tried using the clear flour in this recipe? If so, what part of the flour in the recipe was replaced.
What can you tell me about clear flour and its uses? I have to chuckle at myself. I recently found this on King Arthur baking site and thought - oh great - a clear flour to use for dusting my bannetons! It won't even show! Oh my goodness. Well, at any rate I bought some and now I'm not sure what to do with it except that I know it is used in rye and pumpernickel. I have not made these types of breads yet however am always on the lookout for some great tried and true recipes. In the meantime this is what King Arthur says about it but please feel free to add all your kno
