Here's my first loaf using Bay State Milling's Bouncer. (Premium high gluten flour made from the finest high-protein spring wheat.) Smiling nicely, isn't it?
Dough made with this flour felt softer than with the GM All Trumps I've been using, and less stretchy. I was worried that my usual 70% hydration would be too high, but I don't think it was. The crust seemed a bit thicker and, boy, did it sing when it came out of the oven!
There was no real reason to switch from All Trumps to Bouncer; I just wanted to try out different flours.
Thanks for looking!
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David
Looks nice! Maybe one day I'll have a chance to try out all the flours that everyone talks about here.
Jane
Flour Envy! We got great flours too on this side of the pond.
Susan, you really turn out lovely loaves. It is magic.
Mini O
As Usual.
I have to look up your recipe again. I've been stuck on Nury's Rye and other Rye breads too long. Great job Susan. weavershouse
I have used Bouncer for years. Usually for my pizza dough or my bialys. Very consistant flour. I buy mine in a 25# bag at my local restaurant supply co., where do you get yours?
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Redundancy is your friend, so is redundancy
Good to know that it's consistent from bag to bag. Thanks. I buy flour in 50# bags from a local bakery distributor. Can't stand to run out of flour.
Breadmaking is a fun ride.
Susan from San Diego
Susan -
You really have a gift for bread baking. You continually inspire me to forge ahead!
Thanks,
Trish
Did that make a boom when it blew? I hope that it tasted as good as it looks.
Eric