Bread day

[bill_schubert]

I'm out of bread and was going to get some at the store but really don't have anything else to get so I found a sandwich bread recipe I'm going to try.  I've never made a white bread that I like but have started to slice and freeze whatever I make and don't immediately eat.  Any of it is good as toast so I'll try again.   I need some sandwich bread with enough gluten to not fall apart.

Other than that I'll likely stay in the AC today.  Zoe and I already went out and I'm half an hour back and still dripping with sweat.  That time of year.  After biking yesterday I can take a day off.  Probably will do some stretches and watch the women's tennis final staring two unpronounceables. 

And later today see if I can figure out how to watch Austin FC (stream on the PC and cast to Roku has worked before).  

Quite day in Georgetown.

Comments

[dimity-blue.livejournal.com]

Toast is good! I hope your bread recipe works well.

[msconduct.livejournal.com]

I'm a bit vague about US flour grades - our common, supermarket two are standard (a lower gluten cake flour) and high grade (a higher gluten bread flour). With US flours I've heard both cake flour and AP spoken of, but I'm not even certain if those are different flours or if you have a higher gluten flour commonly available. Do you ever add gluten flour (vital gluten) to your breads? Our white bread flour here doesn't need it, but I always add it when I use wholemeal and rye flours to give the dough a bit more oomph.

[bill-schubert.livejournal.com]

I'm sure we have access to everything but what is normally in the store and all I ever use is All Purpose flour (11.7% gluten) for nearly everything but bread and sometimes for bread. And higher gluten (12.7) Unbleached bread flour. The Whole wheat comes in white (12.2%) and 100 percent Whole Wheat (13.8%). Also some 'softer' flours, Self-Rising which I've never used but might try now I see it and Sprouted wheat which is supposed to be whole grain that tastes lighter. For 'rustic' breads.

What the Brits call hard flour is the 12.7% bread flour above. I got down in the weeds with this long ago and it seams like it is red wheat or something like that.

99% of the time I use AP (my son in law bought a 50 pound bag last summer and I'm on the last four pounds of that), Bread flour and 100% whole wheat.

The King Arthur people have tons of information on their site are are one of my favorite companies anywhere.

[msconduct.livejournal.com]

Interesting, thank you! So AP is like our standard, although all of our flours are unbleached as to do otherwise would be against the law here. YMMV, but I tend to avoid self-rising as it has too much raising agent in it for me — the doughs puffs up beautifully, but have that mouth-puckering bitter baking powder taste.