Author Topic: Looking for flour advice  (Read 2007 times)

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Offline Bluesology

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Looking for flour advice
« on: January 21, 2008, 04:29:30 PM »
I am a long time user of King Arthur high gluten bread flour and have recently ordered a few bags of Sir Lancelot.  I have used it twice and both times, the crust has come out crunchy and heavy with very little flavor to the crumb itself.  I am using a very basic dough recipe with flour, water, yeast, sugar and salt. 

Can anyone give me some tips on adjustments I should be making for the higher gluten content than I am used to?


Offline Randy

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Re: Looking for flour advice
« Reply #1 on: January 21, 2008, 09:08:52 PM »
Assuming your recipe is right then the next question is did you let it rise overnight.

Posting your recipe would really help.

Offline Bluesology

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Re: Looking for flour advice
« Reply #2 on: January 21, 2008, 10:17:39 PM »
Here's the recipe I used:

5 cups flour
1.5 cups water
.5 cup extra virgin olive oil
2 teaspoons active dry yeast
1 teaspoon salt

I let the dough rise at room temperature for about an hour until it had doubled then let it ferment overnight in the fridge.  I was using the recipe posted on this site for stuffed spinach pizza.

Offline Randy

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Re: Looking for flour advice
« Reply #3 on: January 21, 2008, 10:31:05 PM »
There you go, wrong flour for the pizza you made.  All purpose would be just fine for the stuffed pizza.  Use your high gluten flour on a New York, American or cracker crust with a good overnight rise.

Offline northway

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Re: Looking for flour advice
« Reply #4 on: January 22, 2008, 12:29:35 AM »
Yes all purpose flour will most always lend more flavor, just off the top of my head I would think 9% to 11% :-\

Offline Bluesology

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Re: Looking for flour advice
« Reply #5 on: January 22, 2008, 01:04:58 AM »
I suspected - thanks for setting me straight.


 

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