First off I want to thank King Arthur flour for just being awesome. I had some issues with my flour over the weekend and emailed them on Sunday and got a response. I’ve always loved their flour and their service is even more amazing!

Secondly, the methods used a dough hook. In ken’s book “flour, water, salt, yeast, he uses a pinch and fold method after a 30 minute autolyze. I’m curious how much that would impact results. He specifically calls out being gentle in the handling of the dough. The flavor from his recipes are amazing. I always thought I disliked breads until I started baking artisan breads myself.

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