The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Un-bleached flour

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Royall Clark's picture
Royall Clark

Un-bleached flour

I called the local flour mill today to see what they had and what the cost is. I was looking for unbleached AP and Bread flour. To my surprise all their AP and bread flours are bleached. I asked if they had any unbleached flour and they told me about a product called "Power flour" and it has 13.6% protein. Is this flour OK for general bread baking? Or is there too much protein? I noticed that KA unbleached BF is 12.7%. Is this "Power flour" close enough for all my bread baking needs? I do have a two day bake every other week now for friends that are buying from me and I'm making several different breads during these bakes. I'm hoping I will be able to use this flour exclusively as it only costs $25.00 per 50# sack. The best price I've seen on island.


Aloha,


Royall

mcs's picture
mcs

Royall,
Check out this link where Teresa's already done some of the experimenting for you.


-Mark

Royall Clark's picture
Royall Clark

Thanks for the reply Mark. I don't make SD yet and wonder if there will be difficulties like what Teresa described making non SD bread. The bread I'm making right now is just about everything but SD. (with in reason that is!!) Royall

LindyD's picture
LindyD

Susan of San Diego uses high-protein flour for her boules and gets excellent results.  I believe she uses All Trumps, which is 14.2 percent protein.


Interesting difference between Susan's and Teresa's methods.

Mini Oven's picture
Mini Oven

reversing some of the ways to get strong structured bread.



  • mix simply trying not to develop gluten, just get it wet, let it rise no kneading.

  • mix up and retard in the refrigerator for days

  • long poolishes (stretch the 16hr limit)

  • add lots of whole grains, nuts, seeds, dried fruit, and grated blanched vegitables

  • add in nut flours and non-gluten flours

  • add some diastatic malt or throw in some sprouts!


With a little time, you will get to know the flour. 


Mini

Royall Clark's picture
Royall Clark

Thanks Mini,


I think I'm going to go ahead and have a go at this flour. I'm a little apprehensive to buy 50# (not sold in smaller amounts)but if it works it will save me a lot of money!


 


Aloha,


Royall