I'll try this English Muffin Bread that Steve2LA uses from King Arthur but I don't really want to go buy any. Can I use AP?http://www.kingarthurflour.com/recipes/english-muffin-toasting-bread-recipe
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Is there a difference with King Arthur Flour and AP Flour? I think
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mariadnoca
Moderator
Yes, there is a difference in protein, see this article > (but...)
I don't think that was your problem above. I think your bread over-proofed or rose too long before going in the oven since you mentioned it did rise and then kinda fell. Weather and temp of the room makes proofing a bit of a roll of the dice. (BTW, bread flour has even higher protein - I used to use KA and the best price was Walmart. Now I use organic Baker's Craft from Costco from Central Mills -- the same flour many of SF famous baker's use - $14 for 25lbs and nearly same protein level as KA AP.)
I don't know (more experienced folks jump in here) if proofing with commercial yeast/ sourdough use the same "finger poke test" - here's a video I found demoing that:
That being said, when I made my challah bread, my only use of commercial yeast so far, the yeast activated well with the water, but the bread just never rose. My only thought was it was in the evening so maybe not warm enough, so my bread was flat, but it never rose as you said yours did.
http://www.finecooking.com/articles/choosing-flour-for-baking.aspx?pg=0
I don't think that was your problem above. I think your bread over-proofed or rose too long before going in the oven since you mentioned it did rise and then kinda fell. Weather and temp of the room makes proofing a bit of a roll of the dice. (BTW, bread flour has even higher protein - I used to use KA and the best price was Walmart. Now I use organic Baker's Craft from Costco from Central Mills -- the same flour many of SF famous baker's use - $14 for 25lbs and nearly same protein level as KA AP.)
I don't know (more experienced folks jump in here) if proofing with commercial yeast/ sourdough use the same "finger poke test" - here's a video I found demoing that:
That being said, when I made my challah bread, my only use of commercial yeast so far, the yeast activated well with the water, but the bread just never rose. My only thought was it was in the evening so maybe not warm enough, so my bread was flat, but it never rose as you said yours did.
http://www.finecooking.com/articles/choosing-flour-for-baking.aspx?pg=0
I've made lots of English Muffin bread with all kinds of flour over the years
Of course you can use regular AP flour.
I will tell you as a sideline though- I use King Arthur Flour when I can get it for baking everything. I have noticed a difference making pizza crust to croissants and everything in between. I don't have a big choice here on this little island and shipping here costs too much but Safeway carries King Arthur now and it makes me happy to have it available.
Of course you can use regular AP flour.
I will tell you as a sideline though- I use King Arthur Flour when I can get it for baking everything. I have noticed a difference making pizza crust to croissants and everything in between. I don't have a big choice here on this little island and shipping here costs too much but Safeway carries King Arthur now and it makes me happy to have it available.
So what you all are saying is if I want to do this right then I should use
the best product. I call myself a food snob when it comes to certain ingredients like fresh Parm. It MUST be the real thing! With the name stamped on it. It makes a difference so I understand. Thanks everyone.
the best product. I call myself a food snob when it comes to certain ingredients like fresh Parm. It MUST be the real thing! With the name stamped on it. It makes a difference so I understand. Thanks everyone.
Regular KA is considered "all-purpose" based on its protein level.
The differences between flours is primarily the protein count and then the softness of the wheat used.
Bread flour has highest amount of protein >> gluten
You can make "bread flour" simply by adding a tsp of pure gluten for each cup of all-purpose flour.
Then you have all purpose.
Then you can get in pastry flour, which has lower gluten.
Then "cake flour" which will make a more tender "crumb" because it has the lowest protein count. You can make a substitute by measuring out the amount in all-purpose, removing 2 TBL of it and replacing that with 2 TBL of corn starch. Stir well to blend.
This hasn't even touched on whole wheat flours. You also get variations based on hard winter wheat or soft wheat (which is a southern thing and why their biscuits are always so tender).
I think this issue is critical if you're baking a lot and need consistency in the end product. If you randomly bake, then having all of those various flours could be a waste of money.
Bread Flour: 14 - 16%
All-Purpose (AP) Flour: 10 - 12%
Pastry Flour: 9%
Cake Flour: 7-8%
The differences between flours is primarily the protein count and then the softness of the wheat used.
Bread flour has highest amount of protein >> gluten
You can make "bread flour" simply by adding a tsp of pure gluten for each cup of all-purpose flour.
Then you have all purpose.
Then you can get in pastry flour, which has lower gluten.
Then "cake flour" which will make a more tender "crumb" because it has the lowest protein count. You can make a substitute by measuring out the amount in all-purpose, removing 2 TBL of it and replacing that with 2 TBL of corn starch. Stir well to blend.
This hasn't even touched on whole wheat flours. You also get variations based on hard winter wheat or soft wheat (which is a southern thing and why their biscuits are always so tender).
I think this issue is critical if you're baking a lot and need consistency in the end product. If you randomly bake, then having all of those various flours could be a waste of money.
Bread Flour: 14 - 16%
All-Purpose (AP) Flour: 10 - 12%
Pastry Flour: 9%
Cake Flour: 7-8%
mariadnoca
Moderator
And King Arthur all-purpose flour has 11.7% protein...
Central Milling Organic Bakers Craft is a blend of hard red wheat, malted with 11.5% protein. The Costco item number is 475605 if your store doesn't have it -- I requested it and my store is carrying it now. I just saw it 2 days ago in the store at $14 for 25 lbs, which comes out to $2.80 for 5 lbs. KA at Walmart is $4.22. Plus, this is unbleached organic so no GMOs.
Then go to the bakery section of your grocery store, ask if they have buckets - the cake icing comes in them, make nice and they'll give it to you for free. Then get a screw top "gamma" lid from Home Depot for about $6. All that = big ol' bucket of flour storage.
Central Milling Organic Bakers Craft is a blend of hard red wheat, malted with 11.5% protein. The Costco item number is 475605 if your store doesn't have it -- I requested it and my store is carrying it now. I just saw it 2 days ago in the store at $14 for 25 lbs, which comes out to $2.80 for 5 lbs. KA at Walmart is $4.22. Plus, this is unbleached organic so no GMOs.
Then go to the bakery section of your grocery store, ask if they have buckets - the cake icing comes in them, make nice and they'll give it to you for free. Then get a screw top "gamma" lid from Home Depot for about $6. All that = big ol' bucket of flour storage.
mariadnoca
Moderator
Seriously -- I never thought I would bake bread either, but it's really a lot of fun.
Plus, mistakes still taste good!
Plus, mistakes still taste good!