Dick Adams wrote:

I may have mentioned previously
http://home.att.net/~carlsfriends/di...ctions_Rev.doc


Thanks, I will try that long rise method later this week. My 'market'
asked for white bread this batch when they got home last night.

I am in Canada so we have different brands of flours up here than you
do. Bromated flour has been illegal since 1994 up here. I use Five
Roses Brand unbleached 'all purpose' flour with a 13.3% protein count.
From what I have read and from what has been posted here, that is
'strong' flour or higher gluten flour than a common 'all purpose' flour.
Five Roses state about their 'all purpose' flour: This flour is also
known as bread flour.

I have also read that the addition of potassium bromate is added to
flour to increase the 'gluten effect' or to strengthen the dough to
allow higher rises.

It will be interesting to see how well the five roses holds up to the
long grow. It certainly will allow a 5x increase when I do long grows
with the starter alone, so...

Mike
Some bread photos: http://www.mikeromain.shutterfly.com