The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


claudiarana's picture

Is posible to get unbleached flour un Mexico?

January 29, 2013 - 1:26pm -- claudiarana

Hello everybody,

Im from Mexico, and I just tried King Arthur flour WW and its amazing!

Now I can see what´s the deal about unbleached flour , problem is, that i can´t find any unbleached flour here yet.

Does anyone knows a brand of unbleached flour here? Its really expensive to import good flour from USA

jcorlando's picture

Getting a Higher Rise of My Loaf

June 28, 2010 - 2:05pm -- jcorlando


I'm still a rookie; made 30 loaves of bread this year, and am getting better each time.  I kneed my dough.

However, I still struggle with gettig the loaf to rise high, without using a breadpan.  The loave do their final rise on Parchment paper.  When they've risen, I coat them with butter, slice the top a couple of times and put them in the oven.

While the bread is on it's final rise on the parchment paper, it spreads out and is about 12" long, 5" wide and 2" height.

copyu's picture

Can you really tell bleached from unbleached flour?

March 7, 2010 - 4:07am -- copyu

Hi all,

I hope this topic hasn't been 'done to death' already, but I was wondering...Can any of you guys actually see (or taste? or feel?) a difference between bleached and unbleached wheat flours? My search of this topic on TFL yielded lots of cries for help that usually start: "My recipe calls for unbleached APF, but..." and the usual responses are to visit KAF online.

pseudobaker's picture

Anyone familiar with this flour?

May 10, 2007 - 8:00pm -- pseudobaker

I've been part of a buy group from an organic wholesaler for a few months now, and I've so far ordered 2 50lb bags of organic flour (and gone through them astonishingly quickly) - one was a local (B.C. mainland) unbleached white, 12% protein, and the other was an American unbleached white, 10% protein.  Both were good flours, although the 10% flour made my loaves a little softer than I like (due to the protein content, I know).


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