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.


If you want to check the percentage of protein in the KA flours Go
here. Click on the picture of the bag and it you can see the % of
protein. And yes the bread flour has 1% more protein the AP.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)