The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Gold Medal Remarkable Baker's Flour - How does protein content affect artisan breads?

etsentas's picture
etsentas

Gold Medal Remarkable Baker's Flour - How does protein content affect artisan breads?

Hello,

 

I'm wondering if anyone has used GM Remarkable Baker's Flour for rustic artisan sourdough breads with good success.  It has a 13.6% protein level.

 

I've previously been using Morbread (~12% protein) and i'm concerned that the higher protein will make my crusts too thick.  My current formula uses about 10% whole wheat... i'm loathe to change my formula, as I am currently baking ~100 loaves  a week in my home microbakery and I've got my flow all set.

 

My Morbread source is out, but a local wholesale can get me the GM Remarkable (unbleached/unbromated) for a reasonable price.  Any advice on using this flour?