Soft, moist crumb
I am new here and fairly new to baking bread. I have had my share of failures. I have learnt a lot throught my failures and have read a lot of bread baking literature. Anyway, I finally am able to produce pretty good loaves of bread.
One thing that is lacking in my breads is a soft, moist crumb. The crumb that I get is very dry and stiff. I read somewhere that using bleached AP flour (low protien flour) gives such a crumb, since the gluten development is lower the crumb will be softer. Is this true? Has anyone tried this? I know all about bread improvers and want to stay away from them. I have read that it is possible to get a fairly soft crumb using bleached AP flour. I use king arthur's unbleached AP flour, which is supposed to have a fairly high protien content.