| Gold Medal flour loaves, crumb and crust |
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| in oven |
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| 7 minutes later |
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| front view |
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| side view |
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| loaf 1 |
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| loaf 2 |
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| crumb 1 |
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| crumb 2 |
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| These are the second two loaves make with
GM flour, the original dough weight after
mix/knead was 1194 g, the warm loaves right
after baking were weighed but I lost the
note.. |
| KA - GM loaf comparison |
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| cut loaf side by side |
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The difference in the two flours was truly
amazing. The doughs were essentially identically
produced, made from the same starter, with
the same weight and parameters in the same
time frame (the GM was lagging maybe 1/2
hour behind), with the same baking temperature.
The rise of the KA was significantly higher,
not only in the final product but also throughout
the fermentation. The crust of the KA is
darker, the GM lighter and more glossy. The
crumb structure of the GM is much more dense.
I kind of expected the
GM dough to take off
with a good ovenspring
and make up for all
the previous weakness,
but nope - consistantly
smaller.
The bottom line is: Don't
use a general purpose
flour for SF style bread,
use a high protein
bread flour as recommended
in the original recipe. |
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