SF style sourdough bread - GM loaves done
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HOME->SD->SF style bread 01->1&2 leaven sponge->2 & ripe leaven sponge->ripe leaven sponge->dough, rise & fold->rise&bake->KA bread->GM bread & compare->CQA
Gold Medal flour loaves, crumb and crust
in oven
7 minutes later
front view
side view
loaf 1
loaf 2
crumb 1
crumb 2
These are the second two loaves make with GM flour, the original dough weight after mix/knead was 1194 g, the warm loaves right after baking were weighed but I lost the note..
KA - GM loaf comparison
cut loaf side by side
The difference in the two flours was truly amazing. The doughs were essentially identically produced, made from the same starter, with the same weight and parameters in the same time frame (the GM was lagging maybe 1/2 hour behind), with the same baking temperature.
The rise of the KA was significantly higher, not only in the final product but also throughout the fermentation. The crust of the KA is darker, the GM lighter and more glossy. The crumb structure of the GM is much more dense.

I kind of expected the GM dough to take off with a good ovenspring and make up for all the previous weakness, but nope - consistantly smaller.

The bottom line is: Don't use a general purpose flour for SF style bread, use a high protein bread flour as recommended in the original recipe.
HOME->SD->SF style bread 01->1&2 leaven sponge->2 & ripe leaven sponge->ripe leaven sponge->dough, rise & fold->rise&bake->KA bread->GM bread & compare->CQA
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