Craig Whitley

July 29, 2017 at 3:48pm

I must live in opposite-ville Been using a no-knead Peasant Bread recipe with very high hydration. Baked 4 loafs 3 days apart 2 loafs with KAF-AP and the 2nd 2 loafs with KAF Bread Flour The AP dough was slack but quite close to what the video for the recipe showed. The Bread Flour dough was very, very, very slack and I could barely pick it up using the bowl scraper I used on the AP loafs. The holes in the AP were tighter than the Bread Flour. Again opposite. Both tasted great but again opposite of what I have read here on how the 2 flours absorb water and their crumb development. Could it be because I am left handed and everything is opposite. I see KAF's conversion of 1 cup of flour = 120 grams while the USDA show 1 cup = 125 and GM, which I do not use, flour 1 cup = 130 [quite a large difference] 512 grams of flour [original called for AP flour] I always weigh the flour. 2 cups water 2 tsb sugar 2 tsp Kosher Salt 2 tsb yeast. SAF-Red
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