Any Adjustments for This New Flour?

[duegatti]

I've been using KABF in the following vanilla Lehmann procedure:

Flour (100%): Water (64%): IDY (0.4%): Salt (1.5%): Oil (1.5%): Total (167.4%):

267.22 g  |  9.43 oz | 0.59 lbs 171.02 g  |  6.03 oz | 0.38 lbs 1.07 g | 0.04 oz | 0 lbs | 0.35 tsp | 0.12 tbsp 4.01 g | 0.14 oz | 0.01 lbs | 0.72 tsp | 0.24 tbsp 4.01 g | 0.14 oz | 0.01 lbs | 0.89 tsp | 0.3 tbsp 447.32 g | 15.78 oz | 0.99 lbs | TF = 0.1025

I cook at 550 F until the cheese is bubbling. 

I've got some All Trumps bleached and bromated flour (from PennMac) which I'd like to try.  What are the differences between these flours, and would they suggest that I should change anything in my formulation or procedure? 

Many thanks,

Joe

[Pete-zza]

I've got some All Trumps bleached and bromated flour (from PennMac) which I'd like to try.  What are the differences between these flours, and would they suggest that I should change anything in my formulation or procedure? 

Joe,

Welcome back.

The KABF has a protein content of 12.7% and a rated absorption value of 62 +/- 2%. As you know, the KABF is unbleached and unbromated. The All Trumps flour has a protein content of about 14.2% and a rated absorption value of 63%. I think you should be able to swap out the two flours without having to change anything else.

For more detailed specs on the KABF see http://www.kingarthurflour.com/professional/specifications-conventional-bakery-flour.html, and for the bleached and bromated All Trumps flour see http://www.gmiflour.com/gmflour/Flour_SpecSheet/AllTrumpsEnrMaltBl%20Br50111.doc.

Good luck. Please let us know how things turn out.

Peter