Friday, June 12, 2009

High-Protein Bread Flour

Flour with even higher protein levels than typical bread flour needs more water to make bread. I made chewy bread with this recipe:

1 cup warm water

1 tsp salt

3 cups Sir Lancelot high-gluten flour from King Arthur Flour

2 tsp yeast

I added ingredients in that order, and put it on the Dough cycle. I checked on it after 3 minutes of machine kneading to check the water-flour ratio. Add more water by teaspoons, more flour by tablespoons. (On a dry day, I needed to add 3 tsp water!) When it was done, I started the cycle over again for 10 minutes so that the bread machine did the second kneading also. The flour is that fractious! Form log, slash, bake as usual in french bread pan or on a pizza stone.

No comments:

Post a Comment