Get, "Make Your Own Sourdough Starter" FREE! The results I achieve with Morbread flour consistently beats every flour I’ve tested, hands down. This site is powered by Drupal. Bob's Red Mills Anyways, the results seemed pretty decent. If you see anything inappropriate on the site or have any questions, contact me at floydm at thefreshloaf dot com. Soooo, I forgot to take a picture immediately after shaping, so these rolls have already proofed for a little bit. In the last post, found here: If your baking needs require smaller quantities you can find KAF AP in 5 and 10 lb. I have plenty of Bread flour, which I use all the time, and a container of wheat gluten in my freezer. The two flours I have tested so far have been very good for baking sourdough bread with. I decided to do this because at the Costco on the island, I bought 100 lbs of a flour which was giving me grief. I'm not sure if it's true. I love using Hokkaido milk bread for french toast, and the store-brand loaf french toast was still perfect to make french toast. I've been baking my way through a 50# bag of King Arthur's Special Patent flour (their bread flour), and I've had some great results with this so far. However, the KA flour loaf was definitely softer and the crust was a little less tough. And waited. I can't see that much difference but the taste and feel, Forkish's Pain de Campagne + smoked trout toast, King Arthur’s Bread Flour vs. store-brand bread flour, San Francisco sourdough with a Bucharest feel, Red Fife x 4 = Awesomeness!!! A more tolerant flour will have a wider window, allowing various degrees of handling to develop the gluten before it gets over worked. Anyways, the bread baked out nicely, aside from the tears on the surface. This testing has been so much fun after months of disappointing loaves. You can find nice bins that hold 50 lbs and have wheels on the bottom. They have a King Arthur . But eventually, it kneaded up into a nice and smooth dough that passed the windowpane test (I found it a bit difficult to take a picture of showing the windowpane test, so it's not perfect). So I made 2 loaves of the same bread, but one with KA bread flour, one with cheap, store brand bread flour. Then, it relies on very heavy kneading in order to achieve the right texture and and crumb. Also, if you have any thoughts about my test procedure, or just the bread making process in general, please comment. In this post I will show you how the Gold Medal bread flour did. I'm wanting to make my favorite pizza again, but can't get KASL flour except online. So just looking at the bread, the crumb doesn't look TOO different, except the crumb for the KA loaf seemed very slightly airier. I’m using an iPad and the images are not available. With the CoVid19 rush on goods our local grocery store ran out of flour. What I was guessing was that the longer the dough took to develop, the less protein-content it had. Here are some pictures of the bread. This is the first direct comparison I've ever done, and for me, the differences are so slight, that you'd probably have to try them side-by-side in order to tell. Since then I have been purchasing 25 lb. I agree with you that there probably isn't one "best" flour out there. I was going strong making loaves and pizza dough every week for friends and family. Look on the left for the link titled NYB flourpantries. The crust was crisp and blistered, the crumb was open and chewy, I thought the Gold Medal performed very well. But rather than just taking their word for it, I wanted to put it to the test. Do you have any idea what the protein content of the store-brand flour is? The first loaf of each batch didn’t turn out as well as the second loaf. With 50 lbs bags of whole wheat, I re-bag it into 5 lb portions and freeze most of it. The winner was clear with my family. The high gluten flour is much too strong for most artisan type breads. Does anyone know the difference and how to use Sir Lancelot in place of Bread flour? It seems reasonable to believe that no one flour will bake all types of bread best. (KAF says "never bleached, never bromated." I understand Sir Galahad to be their AP and Sir Lancelot to be their high-gluten flour. I made some delicious fruit sandwiches with the KA loaf with the some strawberries, bananas, blueberries and nectarines: As for the store-brand loaf, since it wasn't as soft, I made french toast. Anyways, wow! The crust was crisp and blistered, the crumb was open and chewy, I thought the Gold Medal performed very well. All original site content copyright 2020 The Fresh Loaf unless stated otherwise. Either of those would affect the final loaf.) All of the flours are unbleached bread flour. If anybody knows a possible reason, please comment. However, there was definitely a difference in the 2 loaves, like in the kneading time. The Fresh Loaf is not responsible for community member content. I'll have to keep looking :/. 15 10 Joined Feb 27, 2016. And waited. A side-by-side comparison was the only way to go. Matching my work schedule. Unfortunately my online source for it is out of stock and I'd have to pay at least $40 (if not more) in just shipping costs to get it elsewhere.I may have a local source for either King Arthur's Sir Galahad or Sir Lancelot