Author Topic: king arthur organic bread flour  (Read 1797 times)

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Offline Pizzalogy

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king arthur organic bread flour
« on: May 06, 2010, 11:57:27 PM »
hi everyone. i switched to organic flour because i wanted a flour that wasn't enriched. when i used this flour even with the low hydration recipe, the hydration was still way off and the dough was wet and sticky. i had to add a lot more flour to get it to a reasonable level. i didn't calculate the hydration but i will try to next time. has anyone used this flour? can it still be considered NY style with a very low hydration? the crust of the pizza had a  "bready" flavor. any tips for impovement?

Offline Jackie Tran

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  • Location: Albuquerque NM
Re: king arthur organic bread flour
« Reply #1 on: May 07, 2010, 12:32:42 AM »
If it is too wet you can just use 1 cup or 1 cup minus 1-2 T instead of the water in my recipe. Also knead it a bit longer if need be and that should help with the stickiness.

Try autolyse for 30m, knead 8m, rest 5m, knead 8m, rest 5, fold or ball 10-20x, rest 5m, and repeat folding/balling.   

Offline Morgan

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  • Location: Finland
Re: king arthur organic bread flour
« Reply #2 on: April 12, 2013, 12:58:30 PM »
Is this flour any good ? I found a seller who is willing to ship from England.