First timer HG Flour

[foreplease]

I think you should be quite happy with that. I really like the bottom shot in your first pic. Interior of your outer edge looks good to me too. How much salt and yeast did you use?


It’s nice to know what others think but it’s you, primarily, who needs to be happy with the direction things are going. If I were in your shoes I would be very pleased with the changes and results so far.

[roumin]

Thanks Tony. 2.5% Salt. .10% IDY  - 24 hr fermentation in my beverage cooler at 56F

[scott r]

Ok, crumb shot tells it all.  This is nailed!!   Just get the bake dialed in a little more and I know you have a killer pie there.

[roumin]

Thanks Scott - you were right.... this is an excellent flour and losing the oil, sugar and LDMP helped

[Elchimi]

Kyrol is a great flour! I pay 1/2 the price compared to all trumps 55lbs. Good for bagels too or to strengthen up your bread dough

[Jackitup]

Awesome for higher hydration ciabatta breads too!
And english muffin bread!

[Elchimi]

Awesome for higher hydration ciabatta breads too!
And english muffin bread!

Good idea.,my wife complained today that I haven’t made any ciabattas for her!!!?! There’s a good recipe for Pan de Cristal that I’ll try with with Kyrol next time I get a chance.

[roumin]

Couldn't wait till next Friday (my pizza R&D day). I dropped oven temp to 530F - still couldn't bake longer than 6.5 min to avoid burning. This was my best pie ever.  Really happy with results and still not missing oil, sugar or LDMP.  I mixed in a little whole wheat flour to my Kyrol for rustic style.  It was a winner and my kids liked it a lot.

[02ebz06]

Looks terrific!

[roumin]

thanks Bruce