I've been making the Forkish Country Blonde for many months using AP flour. It's now our favorite bread. But in a weak moment I bough 50 pounds of KA Sir Lancelot high gluten flour. I understand this flour will work great for bagels, bialys, and pizza -- all good things but we likes our Country Blonde.
Have any of you added some percentage of Sir Lancelot to a Forkish recipe and been pleased with the result?
Many thanks from a long-time lurker.
Might need less pull and folding as it develops gluten structure faster.
hi Gluten sprouted bread that I just posted. It looks fine on the outside so I would say no worries,