Understanding Local Bread Flour
Hi everyone, have not been posting much lately due to the busy schedule I was having. Though, that does not mean I have not been baking. I have been wondering on why my bakes are still lacking on the optimum oven spring like most of the gorgeous loaves on TFL. Then one day, I tried out a recipe given by one of the active member in here, Abe. It was a Tartine Bread recipe from My Weekend Bakery. Stuck to the recipe anyway (except that I had to cut short on stretch and fold time due to the hot weather in here). The bread was not bad but it was too chewy and not much of an oven spring....it was because of this, I found out the local bread flour was simply too strong.....so I have decided to embark on yet another experiment!
My Verdict :
- 50% bread flour : 50% all purpose flour = Too soft, not enough of gluten to hold its shape
- 60% bread flour : 40% all purpose flour = Slightly better, but still not good enough
- 70% bread flour : 30% all purpose flour = It's getting there but the bread needs to be more chewy for my liking
- 75% bread flour : 25% all purpose flour = This is the right ratio to work with...finally.
Here are some of my recent bakes with modified bread flour usage....am just loving the alteration I made and enjoying using the Dutch Oven too....not looking back at all!
With whole rye grain (hope this is the right term to use,LOL) Accidentally In Love : )
This is by far, my most gorgeous bake....my friends told me it's poster worthy! Hope to have more in the future.
Crumb Shot (Denser texture due to the buckwheat that I added, I believe some of them got mashed!)
Suggestions and comments are all welcome...happy baking everyone!
Best Regards,
Sandy