KABF vs. Gold Medal Bread Flour

[Chef_Boy-R-Dee]

I went to the store to pcik up some KABF and they were out. The next best thing looked like the Gold Medal. I picked up a few bags and have tried this several times in my pies and in a batch of Ciabatta I baked last night.

I'm wondering if anyone else has used GMBF and can accurately pinpoint the major differences in quality, flavor, hydration, etc.

Thanks!

BRD

[Mad_Ernie]

Chef:

Take a look at the posts and websites below and see if this doesn't help you.


King Arthur

http://www.kingarthurflour.com/shop/detail.jsp?select=C74&byCategory=C90&id=3001

http://www.zeer.com/Food-Products/King-Arthur-Flour-Unbleached-Bread-Flour/000057868


Gold Medal

http://www.generalmills.com/corporate/brands/brand.aspx?catID=60&groupID=19406


Hydration

http://www.pizzamaking.com/forum/index.php/topic,7412.msg63849.html#msg63849

http://www.pizzamaking.com/forum/index.php/topic,576.msg61067.html#msg61067

http://www.pizzamaking.com/forum/index.php/topic,7577.msg65393.html#msg65393

http://www.pizzamaking.com/forum/index.php/topic,4987.msg42211.html#msg42211

http://www.sourdoughhome.com/hydration2.html


Comparisons

http://www.thefreshloaf.com/node/2770/baguette-cross-sections-king-arthur-vs-gold-medal-flours


-ME