Ah, the perfect storm (so to speak). I got a new pizza stone for Christmas, just bought my 1st bag of KA Bread flour and found this recipe. The open texture of the crumb caught my eye, but it was the taste that justified the time and effort. The bread was delicious. As promised the crust was thin, crispy and chewy and the inside was soft, airy and tender.

Since I retired, over 6 years ago, I have been making 1 to 2 loaves of bread and a pizza every week. 4 to 6 loaves per week during the holidays when all the kids and grandkids are around.
I've used all kinds of recipes, different types of flours and mixes of flours and levels of hydration. Kneaded and no knead breads. Long and short ferment times, even did a stint for awhile with sour dough, but this is the flavor I was going for.
I don't know if it was the KA bread flour or the method of preparation that got me this flavor. Will have to try my favorite go to recipes with this flour and see if I get a similar taste.

Thank you Martin and King Arthur,

Bill

• Reply