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[bregent]

I wouldn't bother using the KA at this point. AP flour does not have enough protein to make a strong dough. Just try bread flour and keep everything else the same and note the results. I've made some great no knead breads using a similar recipe.

I see his recipe calls for kosher salt by volume, but he doesn't specify which brand. The two major brands differ greatly by volume. I'd suggest weighing the salt, and it really doesn't matter which type - kosher, table, sea, etc. Just don't use iodized. For that recipe you probably want around 9 grams.

[Bentley]

Thank you for the help!

[Bentley]

Not what I would call a Dinner Roll!

[Bentley]

Got Bread flour, so will be curious to see if the loaf "stand up" better now.  And I guess I have been saying "proofing", was watching a show on TV and they called it proving so I guess I should be saying "proving"!

[Free Mr. Tony]

Got Bread flour, so will be curious to see if the loaf "stand up" better now.  And I guess I have been saying "proofing", was watching a show on TV and they called it proving so I guess I should be saying "proving"!

Most of the European books/people seem to say proving. I think proofing is still the widely accepted American term.

Bread flour should help with strength, but the mixing is still the most important factor. I learned pretty fast with the new mixer what I had been doing wrong for so long.

[bregent]

>Bread flour should help with strength, but the mixing is still the most important factor.

I think Bentley is making no-knead bread, right?

[Bentley]

I am trying that no knead recipe again with the bread flour.  I found it interesting after mixing the water in, the Bread flour seem much more moist then the AP.  Will know in about 22 hours if it makes a difference in the loaf.

[Bentley]

Will see what texture is like along with flavor when I cut into it, but I did not see a big difference in fermentation, proofing or baking between Bread and AP flour.  I continually forget to get the raw loaf up to appx 1000g mark and then I wonder why it does not get bigger!

Finally had the guts to cook it the entire 30 minutes in DO w/lid on and then the 15 with it off.  Does not look the worse for wear!  BLT tomorrow for lunch!

[Bar-B-Lew]

There is a sub place around here that uses that size bread for one of their sandwiches.  I used to buy the Boss Hog.

https://wallys-deli.com/wp-content/uploads/2020/03/60978_Allentown-Menu-color-2017-Lamninated-1.pdf

[Bentley]

It is a softer texture then the AP loafs.  Will be interesting to see how it holds up to a tuna fish or egg salad that is not toasted.  Pretty sure it will be wonderful toasted for a BLT or a grilled cheese!

[Bentley]

Saw another recipe for "Wonder" bread, this along with the AP flour, had rice flour and mashed potatoes in it.  It had both water and lite cream as the liquid. It is a soft bread, and I think will do well for burgers and sandwiches.  But it is not Wonder bread!

I may have over kneaded it, they said not to do to much as you did not want any real gluten formation.  Might give it one more try and cut the kneading in half.  I do think it wil be a good French Toast bread.

[Free Mr. Tony]

Tried a new one today, fougasse. It could just as easily go in the pizza thread. It's basically like a big pizza crust. I put blue cheese, rosemary, and thyme in the dough. It should be great for breaking off a hunk and dipping in marinara, buffalo dip, etc.

[Bar-B-Lew]

I thought they were soft pretzels.  I love the 3 items you put into the bread so I would probably be a big fan of it.

[Bentley]

Those look like they would taste great!

[yorkdude]

You had us at blue cheese, oh man that sounds awesome.