If the experienced bakers could advise. Which of the following flours would be the best for a loaf of chocolate yeasted bread; it needs to have a nice appearance as well as taste good, will be baked with convection mode on my oven. I need to make a number of them. What would be your preference? I have all of the below currently:
KA all purpose, unbleached
Hodgson all purp. unbleached (which has lower protein content than KA)
Red Mill unbleached white fine pastry flour (no where on line can I find out this protein content)
Gold Medal enriched and bleached (which I prefer not to use since it's bleached and enriched, but would it be a better product?)
If none of above flours are what you would use, please let me know which you like. Thanks in advance!
For me it'd be a toss-up between the KA & The HM.