October 15, 2021 - 8:28am
Flour problem
Central Milling Bakers Craft Plus has been my bread flour of choice for close to four years now. I just received a new 25lb bag and none of my formulas are working the way they used to. The dough is super slack regardless of hydration level and no matter how much strength I try to develop through mixing and folding. It just puddles into shapeless blobs as soon as I finish folding or shaping. Has this ever happened to anyone? The new bag of flour is the only thing I can think of. I'm tempted to go buy a small bag of KA bread flour to see what happens, but I'm reluctant since the cost of the 25lb bag and shipping was a small fortune. Thanks in advance for any feedback and suggestions