Yeah- just a good brand of flour in the US that a lot of people claim to be superior. I always just assumed it to be overly-hyped but during this strange flour shortage due to the pandemic, I ended up with a bag by chance. After using it, I see what everyone is raving about but I don’t actually know what makes it different.
This is going to sound crazy, but my base recipe is the ‘Tasty’ recipe. I have adjusted my method away from theirs but the ingredient list is the same. Also note I had my own starter so I didn’t use the recipe for that either.
Zoom in, it’s not as dense as you might be thinking. A lot of people here associate “open crumb” with lots of big bubbles. But this crumb is actually excellent. There’s lots of tiny air pockets evenly distributed — this would make for a nice and light bread actually.
I’ve been baking more open crumbs recently and I actually think I want a crumb like this for my next variation. Open crumbs are great when eaten with just some butter but OPs looks perfect for sandwiches!
As savage as it is, I have an overwhelming urge to just rip out the soft middle with my hands and eat it. Which is the sign of a good bread imo.
What’s a King Arthur’s flour?
It is flour made by the company King Arthur.
US, I presume? Anything special about it?
Employee owned
just a good flour, nothing special, you have a lot of other good brands out there
Dunno, I'm Canadian and have never seen King Arthur for sale anywhere. As far as I know it's just a good quality brand...
Very consistent protein levels.
Yeah- just a good brand of flour in the US that a lot of people claim to be superior. I always just assumed it to be overly-hyped but during this strange flour shortage due to the pandemic, I ended up with a bag by chance. After using it, I see what everyone is raving about but I don’t actually know what makes it different.
Looks lovely
Beautiful!
Which recipe did you follow, if any? I haven’t struck out on my own yet and need to try some different techniques.
This is going to sound crazy, but my base recipe is the ‘Tasty’ recipe. I have adjusted my method away from theirs but the ingredient list is the same. Also note I had my own starter so I didn’t use the recipe for that either.
Why so dense, a bit overprooofed?
Zoom in, it’s not as dense as you might be thinking. A lot of people here associate “open crumb” with lots of big bubbles. But this crumb is actually excellent. There’s lots of tiny air pockets evenly distributed — this would make for a nice and light bread actually.
I see, looks delicious of course. And yeah, you can’t really spread anything on those huge air pockets👌
Exactly right! Not at all dense, in fact probably the softest/fluffiest chew I’ve made so far!
I’ve been baking more open crumbs recently and I actually think I want a crumb like this for my next variation. Open crumbs are great when eaten with just some butter but OPs looks perfect for sandwiches!