The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

I don't like baking breads with all bread flour...

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breadbakingbassplayer's picture
breadbakingbass...

I don't like baking breads with all bread flour...

I have come to the realization that I don't like bread flour...  Let me clarify this by saying I don't like making bread with all bread flour...


I recently acquired a 50lb bag of King Arthur Bread Flour through the generosity of Will Slick...  It has 12.7% protein...


I find that breads made with all bread flour are too chewy for my taste.  I have found that my sweetspot for bread flour is not more than 30% with the remainder in AP flour.


Also, I find that if I'm making breads with mostly whole wheat flour, using AP flour in the remainder works just fine...


This just means that the bread flour will last me a lot longer, and I still will have to buy AP at the market unless I can get my hands on a 50lb bag of AP...

Comments

althetrainer's picture
althetrainer

Not that because I don't like the taste or texture.  Simply because it's more expensive here in Canada.  I can make decent breads with good oven spring using a mix of WW and unbleached flour.  Always works for me.  Al

breadbakingbassplayer's picture
breadbakingbass...

The taste doesn't really bother me.  It's more the texture...  If you use too much, the bread gets too chewy...