I finally got my banneton proofing basket out and I made this loaf, which I’m really happy with how it looks. I haven’t sliced it open yet (still cooling).. but the exciting difference here between this and my past Italian loafs (other than the shaping) is the flour. I’m using Bob’s Red Mill organic white flour. I could tell by the feel and look as it rose that this flour is definitely a different animal from my standard King Arthur stuff. It’s also $1.25 per pound vs. $0.35 for King Arthur, so I’m probably not going to use it in the long term. I’m very interested in trying bagels with this flour next, as supposedly they are best made with the highest gluten flour available.
May 10 02004 8.42p