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 Submitted by Susan on May 11, 2008 - 10:35am BouncerHere's my first loaf using Bay State Milling's Bouncer. (Premium high gluten flour made from the finest high-protein spring wheat.) Smiling nicely, isn't it? Dough made with this flour felt softer than with the GM All Trumps I've been using, and less stretchy. I was worried that my usual 70% hydration would be too high, but I don't think it was. The crust seemed a bit thicker and, boy, did it sing when it came out of the oven! There was no real reason to switch from All Trumps to Bouncer; I just wanted to try out different flours.
Thanks for looking!
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Talk about bloom!
That is a fantastic looking
That is a fantastic looking loaf.
Looks nice! Maybe one day
Looks nice! Maybe one day I'll have a chance to try out all the flours that everyone talks about here.
Jane
Jane do I detect a little
Flour Envy! We got great flours too on this side of the pond.
Susan, you really turn out lovely loaves. It is magic.
Mini O
Very Very Nice
As Usual.
I have to look up your recipe again. I've been stuck on Nury's Rye and other Rye breads too long. Great job Susan. weavershouse
Bouncer
I have used Bouncer for years. Usually for my pizza dough or my bialys. Very consistant flour. I buy mine in a 25# bag at my local restaurant supply co., where do you get yours?
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Redundancy is your friend, so is redundancy
mkelly27
Good to know that it's consistent from bag to bag. Thanks. I buy flour in 50# bags from a local bakery distributor. Can't stand to run out of flour.
Breadmaking is a fun ride.
Susan from San Diego
Beautiful as usual
Susan -
You really have a gift for bread baking. You continually inspire me to forge ahead!
Thanks,
Trish
Wow!
Did that make a boom when it blew? I hope that it tasted as good as it looks.
Eric