The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

High gluten flour in a Forkish dough

harpswell's picture
harpswell

High gluten flour in a Forkish dough

I've been making the Forkish Country Blonde for many months using AP flour. It's now our favorite bread. But in a weak moment I bough 50 pounds of KA Sir Lancelot high gluten flour. I understand this flour will work great for bagels, bialys, and pizza -- all good things but we likes our Country Blonde.

Have any of you added some percentage of Sir Lancelot to a Forkish recipe and been pleased with the result?

Many thanks from a long-time lurker.

rgconner's picture
rgconner

Might need less pull and folding as it develops gluten structure faster. 

 

 

dabrownman's picture
dabrownman

hi Gluten sprouted bread that I just posted.  It looks fine on the outside so I would say no worries,