A few weeks ago when I went to order flour from my supplier C.O. Nolt and Sons, Inc. and they were out of KASL. That isnít normal, but I guess they sold more than they thought they would. I had asked them what comparable flour they had that wasnít bromated, but they didnít have any they could substitute for me, until they would get some more KASL the next week. The All Trumps 50 lb. bag was 19.99 and the Kyrol flour was even higher. I wasnít sure if I had enough flour, until the following week, so I stopped in at the Restaurant Store to see what they carried. They had 104-GIGANTIC in 50 lb. bags. http://www.therestaurantstore.com/High-Gluten-Flour-50-lb-/104GIGANTIC.html
I asked who makes the Gigantic flour and the employee told me Pillsbury. I donít know if that is true or not, but I purchased one bag for 12.99, the sale price. I didnít need the flour and it is now sitting in my van. I was going to take it back, but might do some experiments with it. The employee told me many pizza shops in my area purchase the Gigantic flour and it is bromated.
I might make one Preferment Lehmann dough ball and also a couple of dough balls that I have been trying with the natural leavening systems. I really donít have any problems with trying out bromated flour to see what would happen. I can then either bag up the leftover flour and try to sell it or give some away. Did you ever hear of Gigantic flour? Do you think if I do these experiments that it might tell me quicker what my problems are, with browning issues? I did use a lower bake temperature (455 degrees F) for my milk kefir Lehmann dough yesterday and that didnít seem to resolve the issue of browning all together.