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For the past two years of breadmaking I've used, for my 6 cup recipe, KA AP flour with 2 C water, plus salt and yeast.
Today I've begun making my std 6 C loaf using KA Unbleached Bread Flour; therefore I've gone from using a flour at 11.7% protein to 12.7%. There water volume has increased from 2 C to 2 1/4 C. Although the dough feels a bit more hydrated, I'm wondering about the rise, crumb's texture and flavor.
Any comments appreciated. BTW the loaf goes into the oven in about 90 minutes!
eace:
Today I've begun making my std 6 C loaf using KA Unbleached Bread Flour; therefore I've gone from using a flour at 11.7% protein to 12.7%. There water volume has increased from 2 C to 2 1/4 C. Although the dough feels a bit more hydrated, I'm wondering about the rise, crumb's texture and flavor.
Any comments appreciated. BTW the loaf goes into the oven in about 90 minutes!