KAF Testing in Italy
Just a Sourdough Miche I baked this morning.
I used King Arthur All-Purpose and Whole Wheat flour my father bought for me in Boston.
The miche was made with:
- KAF AP - 80%
- KAF WW - 20%
- Water - 70~75%
- Salt 2%
Short mixed, raised with two starter (a liquid one over AP and a stiff one over WW), proof retarded.
A really easy flour to work with. As strong as you need, balanced extensibility/elasticity profile, beautiful fermentation activity. And it taste very good too! I'm really pleased with this flour ... even more if I think it's sold in every store (US bakers are lucky).
Here crust & crumb: