Does anyone know the W value of American (U.S.) all-purpose flour, either for specific brands or just the range that is typical? Or where I can find this?
Pan de Mie using tangzhong. Very soft texture and flavor.
Being relatively new to all things baguettes, my struggles to succeed have taught me a few lessons. They are passed along with the hope that it may be of value to others. As is true of all “Tips -“, they are worthy of consideration, but not to be considered the “ultimate way” but only a “possible way”. If you queried every single baker in the world, no 2 of them would agree on all opinions and probably debate most of them.
I've been reading up to try and understand the behavior of my starter, but I'm still largely confused, especially given the large number of different feeding routines and ratios.
So if you can, please indulge me in this story for a second and point out what I'm missing/got wrong.
First of all I would like to thank the community for the input on my last post here - lots of very helpful information for me to go away and experiment with. I wanted to revisit as I've made significant progress since that bake but I still find the loaf lacking.
I see a lot of recipes that use a Dutch oven or similar cast iron receptacle. I can barely lift an aluminium tin due to health issues so wondered if there is an alternative that I could use to a Dutch/cast iron pan that doesn't compromise the properties they have in regards to bread making?
Connected to this question is: do they really need to be heated up for an hour in advance of using? Why is this compared to other cooking vessels that don't need as long.