The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

KAF Testing in Italy

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JoeVa's picture
JoeVa

KAF Testing in Italy

Just a Sourdough Miche I baked this morning.

I used King Arthur All-Purpose and Whole Wheat flour my father bought for me in Boston.

The miche was made with:

  • KAF AP - 80%
  • KAF WW - 20%
  • Water - 70~75%
  • Salt 2%

Short mixed, raised with two starter (a liquid one over AP and a stiff one over WW), proof retarded.

DSC04305

A really easy flour to work with. As strong as you need, balanced extensibility/elasticity profile, beautiful fermentation activity. And it taste very good too! I'm really pleased with this flour ... even more if I think it's sold in every store (US bakers are lucky).

Here crust & crumb:

DSC04312

DSC04314

DSC04317

Comments

nicodvb's picture
nicodvb

very nice crumb. Is it really so pinky as it looks or is the color due to a chroma shift? Lucky you!

JoeVa's picture
JoeVa

Ciao Nico. A bad photo, I couldn't remove that red tone. The color of the crumb is dark cream (the WW flour in the mix) very close to Buratto flour. Nice!

Giovanni

EDIT: I was able to correct the color. I hope it's closer to the real color.

teketeke's picture
teketeke

  Hi JoeVa

Thank you for posting this!!   I am very glad to know your review for KA all purpose and whole wheat flour, which I always use.  As I see you being a professional baker, I am very happy to know your result using  the KA flour. 

Your breads are always wonderful.   I really love the crumb and the oven spring... Amazing!

Thank you very much,

Akiko

JoeVa's picture
JoeVa

Thank you Akiko, but I have to correct you, I'm very far from being a professional baker.

Giovanni

SylviaH's picture
SylviaH

I'm happy to hear you were brought samples of the KA flours and liked them..very thoughtful of your father and I hope you enjoyed eating the miche with him.  The crumb and crust are just gorgeous.   

Sylvia

longhorn's picture
longhorn

Very pretty loaves. I agree that KA is good, solid, flour. Very good compared to other commonly available options!

Mini Oven's picture
Mini Oven

I don't know how I picked up a link to your photo catch, I must have clicked on the last photo, but your oven is very interesting too!   A super WFO in mini!  Is that a stainless steel wrapper around the oven?

JoeVa's picture
JoeVa

I wrote about the mini pizza oven here: "Forno a legna - Prima Pizzata". Yes, it has a thermal isolation all around.

Giovanni

Mini Oven's picture
Mini Oven

:)

varda's picture
varda

Usually when you post your bakes, I say well I'll never get that flour so who knows if I could do something like that or not.   But of course with this bake, I could get that flour so no excuses.   Beautiful bake and a model for amateur bakers like me.  -Varda

wally's picture
wally

Looks like you got great oven spring and the color of the crust and the openness of the crumb make it a winner.

What KA markets retail as All Purpose is actually Sir Galahad which is available commercially in 50# bags. It's a great flour and great for artisanal breads like your miche.

Nice bake!
Larry

breadsong's picture
breadsong

Hello Giovanni,
Admiring the shaping, scoring, crust, crumb and also the bottom of that miche, with all of the crackles!
It is all beautiful - what a lovely example of what can be done with KA flour.
:^) from breadsong