I am going to be making this as a gift to someone who loves that type of bread. I've made only a few before, and I don't remember whose recipe I used, I think it was from BBA(?). I have recipes in Leader's book Local Breads, and Reinhart's Whole Grains, in addition to BBA. Which one should I make, or any other than those?
any opinions on the flour ratio, I've done them before by sifting WW, and also by mixing in some white flour, but also didn't note or remember the ratio. Any suggestions on rising or retarding as well for tastiest results.
David
Hi David,
Do you use first clear flour in place of all purpose in all or most of your breads? weavershouse
LOL. No, I don't use first clear flour all the time. I use it in Jewish rye and pumpernickle and in the various miches that call for high extraction flour. I seldom use AP flour for bread. I do use KA Bread Flour and Guisto's Baker's Choice. The latter is sort of like AP flour. It is lower protein than KA AP flour, I think. It makes for a very extensible dough that is lovely to hand knead.
I want to try the Golden Buffalo (right name?) flour several have talked up. I gather it is also a high extraction flour.
David
Thanks everyone for your replies!!
I was looking at the recipes, and remembered that it's the one from BBA that I've made before. I have to start it today, so I'll do that one for now, but down the road I will try Eric's as suggested, and others.
So if anyone wants to weigh in further on the discussion please do :)
BTW, I just got Hamelman's book yesterday, yipee...