Made another LMB loaf but used 93% KABF and 7% semolina. I have tried using KABF twice before and the bread wasn't very good, so I concluded that it was my technique and not the flour. I tried again this time using this technique and got better results than before, but it took a bit more effort to get there.
Here's the recipe I used
Flour 310gm (22gm of that in semolina flour)
Water 240gm (79% with starter added in)
IDY 0.2% or ~1/6tsp
Salt 2.2% or ~ 7gm
Dissolve salt in water, then mixed in starter and IDY.
Measured out flours, then added to water mixture, stirred and then squeezed with hands to even sticky mixture.
Rested 30min, then did 20 or so mini folds from edge to center rotating bowl.
Rested another 30m, then did more folds to reball the dough.
Cold fermented till next morning (~7 hours) and then reballed the dough.
Continued CFing until after work (~9 hours) and reballed again.
CF until next morning (14 hours) and reballed again.
CF another 10hours, did a few folds for strength, then proofed 2 hours till bake.
all in all, this dough received about 40hours of cold ferment and 3 hours at room temps.
The bread looked and felt really nice but not my best loaf by my standards. Don't get me wrong, it was delicious. I thought the crumb was ever so slightly overfermented and a bit overly chewy. I'm not sure if this is from the KABF or the extended cold fermentation, or that I reballed it one too many times.
My analysis of KABF is that it can make a light and delicious product but requires some understanding of how to build gluten into the dough. It does take more work to achieve a good product compared to my Sam's club HG bromated flour (loaf in reply #1 of this thread). Do I feel that KABF is a better flour than other typical flours? No. Is the higher price warranted? No. BUT I have been told that it can be bought at Walmart for around under $4 for the 5lb bag, making it more comparable in price.
I'm sure if I continue to practice with it I can make some really good bread and pizza with it. Sam's club HG bromated flour is $16 and change for a 50lb bag. For me, it is much easier to work with and yields a superior product in terms of texture and lightness. Can you make a light and perhaps a superlight product using non bromated flours? I would say yes, but it does require a bit more know how and effort.
disclaimer: this post is not a slant against KABF or non bromated flours. Just expressing my opinions from my limited experience.
Okay here's the loaf...