On Tue, 04 Nov 2014 08:22:09 -0800, sf > wrote:

>On Tue, 04 Nov 2014 10:25:34 -0500, The Cook >
>wrote:
>
>> Bread flour came about after the bread machine became popular because
>> All Purpose flour didn't always perform well in the machines. I
>> glanced at my bag of King Arthur bread flour and it says that it is
>> ground from a higher protein wheat. My DIL called me not too long ago
>> because the bread not coming out of the bread machine wasn't doing as
>> well. She hadn't made bread in a while so I told her to use bread
>> flour. Haven't heard of a problem since.
>
>Have you seen the King Arthur with page with bread machine tips?
>http://www.kingarthurflour.com/tips/...ne-basics.html
>>
>> AP flour and regular wheat flours have been used for centuries for
>> making bread. If you are not using a bread machine you can watch your
>> dough and see if it has risen enough or not. That depends on where you
>> put your dough to rise and the temperature in your house. My oven has
>> a proof setting which is definitely warmer than my kitchen. I rarely
>> use it. You can also put the dough in the oven with a pan of warm
>> water to hurry things along.
>
>When I use that method, I put my (old) oven on the lowest setting for
>a few minutes to take the chill off and then put the dough in along
>with a few spritzes of water.
>>
>> I let my dough rise on the kitchen counter, in the mixer bowl with a
>> cover on it. If I were to mix by hand I would leave it in the bowl
>> and cover with plastic wrap until it was ready to shape. I don't see
>> the point in having 2 bowls to wash or fill up the dishwasher.
>
>You're so old fashioned, Susan!
>
>I have to question your bread flour theory though. Bread machines
>came out in 1986. Maybe "bread flour" became popular with the advent
>of bread machines, but I'm sure it existed before that.
>
>Wikipedia says there is "high gluten flour (USA) or strong, bread
>(UK)", which I assume is what's labeled as Bread Flour here. But
>there's one more type listed before you get to whole wheat, called
>"first clear flour (USA) or very strong (UK)".
>http://en.wikipedia.org/wiki/Flour#Other_flours
>I'm wondering if that's what KA uses as their bread flour, because it
>has a reputation for being better than other bread flours for bread.
>Or is the "KA is better" idea another unjustified rumor spread by
>those who are easily impressed with a label and higher price?
>
>I only know that I don't find an appreciable difference between bread
>flour and all-purpose. I use name brands, so that might be why.

First Clear flour is typically used in rye bread recipes.
From King Arthur
"
"This is the flour New York City bakers have always used for their
signature Jewish-style rye breads. Use in combination with rye flour.
Also an ideal flour for feeding your sourdough starter.
High-protein, high-mineral (extra flavor) wheat flour. In a 3-pound
bag, recipe included."

It is sold in small bags (3 pound) and is expensive. Not appropriate
for making an entire loaf with it.
Janet US