That’s what a loaf of bread is supposed to look like.

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Still haven’t figured out what I’m doing wrong with that bread flour (S’s theory of too much kneading is attractive but not entirely persuasive) but this is what a good loaf looks like made with all-purpose flour.

An earlier search for “difference between bread flour and all-purpose flour” yielded dozens of descriptions of what the loaves should look and feel like, and no suggestion of different handling at all. So…the Internet is stupid.

About Joel

You shouldn't ask these questions of a paranoid recluse, you know.
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11 Responses to That’s what a loaf of bread is supposed to look like.

  1. John of the GMA says:

    Wow. Keep doing that.

  2. Judy says:

    recipes for a single rise bread
    http://thegeneticchef.com/single-rise-white-bread/ She used all purpose flour.

    Looking at the discussion between single rise vs double rise the differences were smaller crumble in the double rise and a less yeasty flavor.
    https://cooking.stackexchange.com/questions/9014/why-let-dough-rise-twice Looking about 3/4 of the way down somebody gives a recipe for bread flour in a single rise.

    Hope this gives you some food for thought for using the bread flour.
    Wonder if you could use it for flat breads like pita or naan? Can still make sandwiches with it.

  3. R says:

    The bread flour I use has a higher gluten content and includes some malted barley flour in the blend too.

  4. John says:

    Joel,
    OK, um, this isn’t a bread solution, sorry.
    (I’ve a hero sis thou, who can do killer bread, if we get to that point)

    But I’m can’t be a keep laughing at your last two hysterical posts,
    and keep breathing,
    so I’ma went over to harass Claire on her blog.

    So now you guys, and the NSA, and the police, and the weather, and this run on sentence will probably all be really annoyed by me by now so I just want to add the below.

    Good side, is when your server left the current dimension,

    my local free Wifi, which is getting closer and closer to useless (hey, tax paid city wifi) , also went south (got tired of holding the laptop over my head to try hold a connection)
    but I didn’t want to be upset, and break stuff, so I surrendered, to option “B”.

    I’m now at chapter 31 of “Scroll of Jeremiah”, that I bought on the useless internet for $7,
    and I can enjoy it, even when it rains all the time and when the internet goes to hell but I don’t want to make this into a run on sentence and besides I’m out of comma’s so a period -> >> (.)

    (my spell check is way more tolerant than the Catholic Nun I had for an hour a week of catechism I went to after class for just one year after class in seventh grade. I learned there that if you grab a kid by the ear, they do sorta follow. Sorta forget if there was supposed to be more.)
    ~
    I’m a night person of silicon valley. I fit here that way.
    Many here love liberty of their vision. Some are yet to realize what it is.
    Maybe something they heard about?
    I easy engage them in the daytime.

    I’m on wheels, and August has a full eclipse up north. I will not be static.

    But, If I have enemy, it is not here…

  5. Kentucky says:

    I wish I understood at least a small portion of what he just said . . . I think . . . maybe not . . .

  6. Joel says:

    Uh, yeah.

    John, if you come to TUAK carrying goodies, you know you have to share…

  7. mikesoja says:

    If I recall, bread flour has a higher percentage of protein than all purpose, and will generate more gluten for the same amount of kneading. And gluten is what creates the stretch or strength that is desirable in some breads, but the final rise in the oven has to fight against that constricting property. The gluten will relax quite a bit if given enough time, so to achieve the similar sort of rise and crumb with bread flour, don’t handle the dough a whole lot after punching down the first time, and let the second rise go longer. Might work.

  8. Goober says:

    Perhaps not a native English speaker.

  9. TM says:

    Joel,

    I have been using your bread recipe (the ML Bread one, now known far and wide to my relations as “Desert Hermit Bread” to great success with bread flour. Assuming you haven’t changed your recipe, there are some things I have learned that may or may not help you:

    Bread flour more than AP seems very sensitive to how “fresh” the flour is. Older flour rises worse than new flour. But it can be revived to a degree with “vital wheat gluten”.

    I got much more consistent results when I started using a scale to measure out the ingredients by weight instead of just filling a “cup”

    Giving the second rise a bit longer and a bit of warmth makes for a better loaf.

    Hopefully some nugget in this helps, because when made with bread flour, yours might be the best bread I’ve ever made.

  10. Fred Trout says:

    I use bread flour all the time. Just let it rise longer or add more sugar. I have also put the dough in the Fridge overnight for the first rise and then done the 2nd rise like normal. Lots of good flavor and a better 2nd rise. You might also add more yeast to test that as well.

  11. Andrew says:

    Just a frustrated old fart who uses the 1950’s version of the Betty Crocker cookbook, but…

    Mayhaps the flour is just old. Maybe it’s lost its go-juice. I have noticed that when I do my Christmas bread baking, I get the best rise and tighter bubble formation from newer flour. Older stuff is still okay for gravies or pie crusts, but not for bread.

    Pie crust is just flour, butter/lard/Crisco and cold water. Lots of recipes for that. If you are going to do pie crusts (or biscuits) get a good pastry cutter, one with multiple blades, not wires.

    You might try making soda crackers, also.

    If the grainy texture still bugs you, just bake flour/water sticks for the birds. They’ll love it.

To the stake with the heretic!