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Bread Flour vs All-Purpose Flour

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I’ve been working since September to produce my own “perfect” sourdough bread. Three weeks ago I was pretty much there, but you know, I keep tweaking, trying to make it more sour, and the recipe more reliable. Well, my tweak this time was changing flour. I’d been using KA Bread flour, but kept reading about people using KA All-Purpose flour and it was “just the same,” “worked just as well,” etc., etc. They never said it was just as good but different. . .

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Banneton stacking and proofing question

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Artisan Baking

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Optimum Proof Temperature

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Sourdough and Starters

My starter will celebrate his first birthday next month. It seems to be very robust, however two issues have plagued the process since starting. These issues are flavor and proofing, which may be related.

Process overview:

Flour (KA Bread) 100%

Water 65%

Starter 20% (have varied the hydration levels from 50% to 150%)

Salt 2%

Autolyse 20 min, add salt, first rise 2hrs, strech and fold, another 2hr rise, strech and fold, preshape, overnight in refrigerator, warm up then shape with final proof up to 3hrs.

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baguettes! and a slashing question

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General

So this weekend I went for another round of the Anis baguettes. I am loving the recipe--so tasty, so crusty! Plus the practice (and video tutorials posted around here--thanks!) are definitely helping me work on slashing and shaping.

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Quick Help Needed to Save My Sourdough Loaves!

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Sourdough and Starters

I'm making the regular sourdough from the Bread Baker's Apprentice book. I've made it several times, but this time I forgot to let the dough rise after the final mixing. You're supposed to mix, let it ferment for 3-4 hrs, then shape & proof for 2-3 hrs. I skipped that first firmentation and my bread is now proofing. Any advice on how to save these loaves...IF they can be saved? SHould I just bake them after 3-4 hours? Should I try to let them ferment, degas them by gentle handling, then let them proof again?

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How can I achieve a less dense crumb?

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Artisan Baking

I made a rustic white bread using Nancy Silverton's recipe from her Breads from La Brea Bakery book. This is my first time baking in cold weather and I'm thinking low fermenation temperatures might be the problem, since I've used this formula before with no problems. I know my starter is healthy and performing well, so I am confident we can remove that from the equation. Here is what happened:

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Question on rising, over rising, and 'sour taste'

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Artisan Baking

A couple of questions came to me after being at baking911.com. While reading, I see the statement

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Final Proof Time?

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Sourdough and Starters

I started to make bread yesterday with a very active starter which I had fed about 6 hours before starting. I used 1 c. of the starter, 1 c. of water, 3 c. of flour and 1 tsp. salt. I mixed it then did 4 stretch and folds 45 min.

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The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

proof

Bread Flour vs All-Purpose Flour

Banneton stacking and proofing question

Optimum Proof Temperature

baguettes! and a slashing question

Quick Help Needed to Save My Sourdough Loaves!

How can I achieve a less dense crumb?

Question on rising, over rising, and 'sour taste'

Final Proof Time?

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