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Submitted by Susan on May 11, 2008 - 10:35am.

Bouncer


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.

Loaf

Crumb

Thanks for looking!


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Submitted by dmsnyder on May 11, 2008 - 10:47am.

Talk about bloom!

Beautiful bloom, Susan! And the crumb looks perfect, too.
David


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Submitted by Floydm on May 11, 2008 - 11:10am.

That is a fantastic looking

That is a fantastic looking loaf.


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Submitted by Janedo on May 11, 2008 - 11:18am.

Looks nice! Maybe one day

Looks nice! Maybe one day I'll have a chance to try out all the flours that everyone talks about here.

Jane 


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Submitted by Mini Oven on May 11, 2008 - 11:44am.

Jane do I detect a little

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


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Submitted by weavershouse on May 11, 2008 - 3:21pm.

Very Very Nice

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


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Submitted by mkelly27 on May 11, 2008 - 6:10pm.

Bouncer

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? 

_______________________________________________________

Redundancy is your friend, so is redundancy


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Submitted by Susan on May 11, 2008 - 8:29pm.

mkelly27

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


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Submitted by Trishinomaha on May 12, 2008 - 3:53am.

Beautiful as usual

Susan -

You really have a gift for bread baking. You continually inspire me to forge ahead!

Thanks,

Trish


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Submitted by ehanner on May 12, 2008 - 2:30pm.

Wow!

Did that make a boom when it blew? I hope that it tasted as good as it looks.

Eric


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