Hello, friends! Like many of you, I've been making my own sandwich bread since about the time the pandemic began. At first it was Something To Do™ and the bread selection at the grocery stores was pretty scarce. Then it just became a thing I did because why not? I've tried a few recipes, mixed by hand and with the bread machine, and finally settled on what works for me. I produce a consistent and serviceable, if not quite delightful loaf. Recently, I added a little extra milk and yeast in an attempt to lighten it a bit. It worked. It was less dense, but still didn't seem quite sandwichy.
Generally, I've been using all-purpose flour or a mix of all-purpose and whole wheat. But a few days ago, I saw a friend share their delight after using bread flour for the first time. I thought I'd give it a try. Wow, have I been missing out! As several of you pointed out, it's in the name. But all-purpose flour seems like it should work for all purposes. And it works, but only in the functional sense. The change in texture with bread flour has earned it a permanent home in my cabinet, alongside the all-purpose, whole wheat, and rye flours. I guess I need to make more bread...
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