Well, as I wait for the oven to preheat I suppose I can post about what I was pulling from the oven at 1:30am.
Hi,
I was checking the protein content of King Arthur flours and since White WHole Wheat has 13% and bread flour 12.7% I was wondering if I could swap it in a recipe for yeasted bread?
Has anybody tried that, or has any input in pros and cons of doing it?
Thanks.
Abe and others this past week have been posting about doing a bread that can take many hours on the counter with little baker help so that you can go off to work or play and not worry about the bread. Trailrunner also did a series on her No Touch bread which this one relies on. Lucy wanted to make one so that she could play and sleep all day and all night.
Tangzhong is the technique of heating a portion of the flour and liquid in your recipe to approximately 65C to make a paste (roux). At this temperature the flour undergoes a change and gelatinizes. By adding this roux to your final dough it will help create a soft, fluffy, moist open crumb. It is also supposed to help prevent the bread from going stale.
After years of practice and changing steps to make the process simpler, I think I finally have the classic sourdough loaf down.
Yesterday’s bake 
Had a few experimental mishaps (couldn't generate enough surface tension to get good oven spring, etc) so I needed a win. Made this pumpernickel using the recipe on KAF's website...can't wait to crack into it (my son's already planning to make rubens tomorrow).
took advantage of the cooler weather in New Jersey today and baked olive rosemary loaves. Smell wonderful
Here is a simple method for processing leftover starter into a versatile ingredient that can favorably increase the complexity of a bread's flavor profile. It's a "toadie" in dabrownman's parlance. Perhaps a “cheat” in yours. Ok, it's not strictly altus. It had aspirations to become bread but never got the call. Hence “Alt”. Here’s the...
What for
Recently, I read some comments on an old discussion topic here about the length of proofing time required for whole grain sourdough bread. Dabrownman mentioned that it is easy to over-proof whole grain bread because of the high bacterial, yeast and enzymatic activities. I wonder if I was letting my bread to proof for too long sometimes such that the oven spring was minimal at times, so I deliberately cut the proofing period by 20 minutes this time to see what its effect would be.
