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Craig, That's art, the good kind.Don
I think King Arthur gets put down alot, but I have had nothing but great results with both KAAP and bread flour.
Nice job Craig, they look excellent. Was any oil in the dough? I ask because most stuff that looks this good, has a little. Your welcome in my backyard anytime.
Were these cooked in your gasser? I guess you have learned the point when to quit kneeding the dough. I simply have not figured that point out yet, it seems that it changes so quickly after the rest. Really nice looking results, you could make a pro blush. lol.
Very nice setup. Do you have something that rotates the stone in there?I've always had very good luck with the KABF and am always irritated when I hear the one or two people on here talking bad about the King Arthur products. Glad to see some other people supporting the KA. Have not tried the all-purpose variety but will have to get a bag next time around. I did try a bag of the much talked about Sir Lancelot and was not so impressed. I myself am stuck with a conventional gas oven for now (525F max) so I'm a bit woeful that I cannot match the browning ability of your setup. Hey I noticed you're in Houston, so am I!
Gorgeous pics! I use the KABF, but will try the AP next time. I have tried every brand flour available in Austin, and the KA is by far the best, both at 900 degrees and 550. I echo the no oil, save it for drizzling or caramelizing onions.
I've found HEB BF to be just fine for what I do on the LBE, but I also like the KABF just as much. The HEB stuff is usually cheaper, but sometimes not.
Hi Ron,Whats HEB? I may have just forgot what brand that is.Thanks.