Gold Medal "Better for Bread" flour

GirlyEgg

Good Morning Campers!
I was just wondering if anyone has ever used this? I plan to try my first "artisan" bread later today and then pizza for dinner... Thanks! Lynn

Spaceman Spiff

I am a newbie at this but I think you should use regular all purpose flour. At least that is what my book says.

BTW - King Arthur all-purpose flour is not recommended as it is too high in protein.

But - hey give it a try and let us know what happens.

Spacey

TRex

Spaceman Spiff wrote:

BTW - King Arthur all-purpose flour is not recommended as it is too high in protein.

Interesting - can you elaborate on this? I have been using King Arthur all-purpose flour and have been pleased so far with the results, but I am an extreme novice when it comes to bread.

Thanks,

TRex

TRex

And came across this article. Very interesting. Proves I have VOLUMES to learn.

http://www.postgazette.com/food/20011220flour1220sfnp2.asp

Science + Art = Cooking

TRex

icemncmth

Spaceman Spiff wrote:

I am a newbie at this but I think you should use regular all purpose flour. At least that is what my book says.

BTW - King Arthur all-purpose flour is not recommended as it is too high in protein.

But - hey give it a try and let us know what happens.

Spacey

I make a lot of bread products from pizza to SD bread...and yes I have about 5 different starters, one that is over 80 years old...

As for having too much protein ..in a flour that really depends on how much you work the dough..The more you work the dough the more gluten strans you build..and the larger the bubbles in the bread. It also depends on what type of bread you are going to make. One other factory is the yeast and how agressive it replicates.

I buy two types of flour..one is a high protein that is designed for Neopoltin pizza and some breads...I also buy one that is more of an all-purpose but still has a higher protein content than standard Gold Medal flour. I buy both in 50lb sacks...

King Arthur All purpose is 11.7% and I have a friend who owns a bread shop and that is the only white flour he uses..

King Arthur Sir Lancelot is 14.2% and he uses it for a nice chewy bread..I use to use it for pizza..
I use Shawnee Mills Super Spring Flour with a 13.7% for pizza and some breads..I use their Enriched Unbleached flour with a 11.5% protein for most of my breads...

They have a low protein flour but I use that for cakes and cookies..

I buy in bulk because I go through 50lbs of flour in a month or quicker. Another thing you need to look at in flours is the absorption percentage..if it is a low percent than it will take a while for the flour to absorb the water and longer for the gluten to form..I do buy some flour made from hard winter weat and this is good for a ..dense bread..

But then again ..it is only my 2 cents

GirlyEgg

It appears that the Better for Bread blend is high protein according to the General Mills site.... not to belabor the issue, but this site has a chart with ratings.... http://www.theartisan.net/flour_test.htm

icemncmth

GirlyEgg wrote:

Good Morning Campers!
I was just wondering if anyone has ever used this? I plan to try my first "artisan" bread later today and then pizza for dinner... Thanks! Lynn

If you are getting into breads...than you should get yourself a nice scale if you don't have one...it really does make baking easier..

There is a great site for breadmaking so if you want a link email me directly..and I will send it to you. Baking is fun..just remember what an old bread maker told me when I was learning baking breads...

If you bake a loaf of bread and you make a brick you have too much flour...the largest mistake in baking is not enough water and remember this word...Autolyze!..

It is the one word that all artisan bakers know and use...!

icemncmth

And remember that evey batch...year makes a different flour...so the proteins can change..

Spaceman Spiff

Proves I have VOLUMES to learn.

I can relate to that.

I have been starting to use King Arthur's Italian 00 flour for pizza crusts. Very soft and pliable.

Going to try it for no-knead bread. I have been reading and occasionally trying the recipes in the book Artisan Bread in Five Minutes a Day.

Spacey

Spaceman Spiff

Proves I have VOLUMES to learn.

I can relate to that.

I have been starting to use King Arthur's Italian 00 flour for pizza crusts. Very soft and pliable.

Going to try it for no-knead bread. I have been reading and occasionally trying the recipes in the book Artisan Bread in Five Minutes a Day.

Spacey

Never Summer

Care to share the link on the forum? I'm interested.

Thanks.

Patty

lowercasebill

i used the italian flour with wolfgang pucks recipe [ready in an hour or so] for pizza dough. i was able to make really thin crispy crust and easy to roll out. crust was almost like a cracker
bill

icemncmth

Spaceman Spiff wrote:

Proves I have VOLUMES to learn.

I can relate to that.

I have been starting to use King Arthur's Italian 00 flour for pizza crusts. Very soft and pliable.

Going to try it for no-knead bread. I have been reading and occasionally trying the recipes in the book Artisan Bread in Five Minutes a Day.

Spacey

The King Arthur's Italian 00 flour is good for pizza but Sir Lancelot is a lot better..

It is hard to find on the KA site ..but when you are there just search for the name..A lot of people on the pizzamaking forum use it...I use to but found a local flour mill that makes a pretty good pizza flour..

Darnoc

I will only use King Arthur high gluten flour for pizza it turns out great every time as to the bread making part of it I can't answer the question.Perhaps the bread makers will show up and answer your question.

FlaMike

I used it for pizza about a week ago, and was satisfied. Not a dough expert, so I'm not sure what it would score points for. But the pizza
came out good, so I'll use it again.