Monday, April 11, 2011
Just as a follow up to my post from 7 April 2011, I've figured out that my flour conundrum was most likely caused by the Hudson Cream AP flour. I baked another loaf using the AP on Saturday and shaping the dough before baking was a pain. The flour is lower in protein and most likely gluten than the Dakota Maid that I've favored lately. the dough was extremely slack and really didn't want to shape into a pan loaf. I just shaped it into a very "rustic" batard, proofed overnight in the fridge, and baked on Saturday because I had nothing to lose. All I have to do is adjust my hydration when using that flour. I've been smitten with the results from 70-72% lately but that's using the DM flours. I have to bake a couple of loaves for a bake sale at Cushing Hospital for delivery on Thursday morning so I'll take my chances with a maple wholewheat formula using the HC AP and some authentic Vermont maple syrup.
Posted by Postal Grunt at 12:01 AM