Do you think that this will work with bread? I don't always keep bread flour and usually use all purpose for most of my baking. Maybe it is the humidity in the air right now, but my baked goods are not turning out consistent. I have checked my oven, and the temp is ok. Any hints? What flours do you guys usually use?
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King Arthur's Organic All Purpose Flour
- Thread starter lindy
- Start date
stephanie-oh
Well-known member
I use KA AP (not organic). The organic flour is twice the price of KA AP
I also use bread flour, Harvest King, for bread baking, or AP if I'm out of Bread flour. Harvest King is half the cost of bread flour from KA and I'm very pleased with results. BJ's wholesale club sells the KA AP very reasonably priced. Steph
I also use bread flour, Harvest King, for bread baking, or AP if I'm out of Bread flour. Harvest King is half the cost of bread flour from KA and I'm very pleased with results. BJ's wholesale club sells the KA AP very reasonably priced. Steph
desertjean
Well-known member
I second the KA unbleached
I found that bread flour is just too high in gluten (I know, it flies against popular theory).
My reasoning is this: European flours are actually lower in gluten than what we find here, and they make fabulous breads. So here's what I do, I actually replace 1/2 cup in a 3-4 cups of flour recipe with cake flour and 1 cup in a 7 cup recipe.
I also swear by the sponge method. Here's my standard, makes 1 loaf of every day almost Italian type bread:
1 cup water
1 teaspoon yeast (not quite half a packet)
3 cups flour (divided) + more as needed
2 teaspoons salt
2 tablespoons olive oil
Sprinkle yeast over water, let set for a few minutes. Stir in 1 cup of flour, cover loosely and let sit for 1 to 12 hours. (The longer the better, I usually start it before bed or work, depending on when I need the bread ready.) It will bubble and take on a sponge-like appearance.
Stir in the salt, oil & remaining flour until a slightly sticky but manageable dough. Place on lightly oiled surface and knead like crazy. (Or 4 minutes in a KitchenAid on medium.) Add flour as needed.
Place in a lightly oiled bowl, cover and let rise until double (about 1 1/2 hours). Gently deflate, reform into a ball and let rise again, usually an hour or so. (These can be done in the fridge. They won't rise quite as high but will still come out nicely with a less yeasty flavor.)
Shape into a long loaf, round loaf, rolls or even a pizza crust. Place on a lightly cornmealed surface, cover with a damp cloth and let rise until double. Slash top as needed and place in a hot, 425 oven, for 35 minutes or until an internal temp with an insta-read thermometer reads 195.
Note: For rising in the fridge I'll usually put the dough in a lightly oiled ziploc type gallon bag. Also, you can add grated parmesan, ground pepper and other flavors as you want.
I found that bread flour is just too high in gluten (I know, it flies against popular theory).
My reasoning is this: European flours are actually lower in gluten than what we find here, and they make fabulous breads. So here's what I do, I actually replace 1/2 cup in a 3-4 cups of flour recipe with cake flour and 1 cup in a 7 cup recipe.
I also swear by the sponge method. Here's my standard, makes 1 loaf of every day almost Italian type bread:
1 cup water
1 teaspoon yeast (not quite half a packet)
3 cups flour (divided) + more as needed
2 teaspoons salt
2 tablespoons olive oil
Sprinkle yeast over water, let set for a few minutes. Stir in 1 cup of flour, cover loosely and let sit for 1 to 12 hours. (The longer the better, I usually start it before bed or work, depending on when I need the bread ready.) It will bubble and take on a sponge-like appearance.
Stir in the salt, oil & remaining flour until a slightly sticky but manageable dough. Place on lightly oiled surface and knead like crazy. (Or 4 minutes in a KitchenAid on medium.) Add flour as needed.
Place in a lightly oiled bowl, cover and let rise until double (about 1 1/2 hours). Gently deflate, reform into a ball and let rise again, usually an hour or so. (These can be done in the fridge. They won't rise quite as high but will still come out nicely with a less yeasty flavor.)
Shape into a long loaf, round loaf, rolls or even a pizza crust. Place on a lightly cornmealed surface, cover with a damp cloth and let rise until double. Slash top as needed and place in a hot, 425 oven, for 35 minutes or until an internal temp with an insta-read thermometer reads 195.
Note: For rising in the fridge I'll usually put the dough in a lightly oiled ziploc type gallon bag. Also, you can add grated parmesan, ground pepper and other flavors as you want.
Thanks guys.
Gotta go get cake flour. I usually use KA unbleached as well. I had made the New York times overnight no knead bread and it was gooey. I guess that the old adage of if it ain't broke, don't fix it is indeed true. I am going to make your bread next weekend desertjean. You are all wonderful.
Gotta go get cake flour. I usually use KA unbleached as well. I had made the New York times overnight no knead bread and it was gooey. I guess that the old adage of if it ain't broke, don't fix it is indeed true. I am going to make your bread next weekend desertjean. You are all wonderful.
lindy, I keep a box of "gluten" (found at health food stores) for times like this...
You just add a teaspoon to regular flour and WA-LA! You now have "bread flour" which has a higher gluten count than regular flour.
Most health food stores carry it and our local grocer (Publix) has started carrying it in the "organic" section of the store.
You just add a teaspoon to regular flour and WA-LA! You now have "bread flour" which has a higher gluten count than regular flour.
Most health food stores carry it and our local grocer (Publix) has started carrying it in the "organic" section of the store.
luisa_calif
Well-known member
Me too!