I bought my first and most probably last 2 bags of king arthur flour. It will be a dangerous habit considering shipping charges. But, I had to try what seems to be the default flour on this forum.
Tonight's pizza was made with KA bread flour (there is also a KASL waiting
). The dough is simple: 65.5% hydration, 1.5% salt and 0.03% IDY. Dough was fermented in room temp for 24 hours at 76 F.
As a celebration
I made fresh mozzarella from the highest-fat raw milk I know around. One gallon yielded a 650g of shiny mozzarella loaf!
It was a simple margherita. No basil as the weather is colder now and I substituted that with dried marjoram and thyme. A drizzle of Lebanese EVOO was a must. Less is more, specially when the ingredients are of high quality.
I envy you guys for KA flour and it hurts that you even dust with it
Comparing it to GM bread, the flavor isn't very far but definitely better. What I really loved about KA bread is the chew. Yes! the dough is much easier to work with. I didn't worry a bit about it tearing.