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Update: thought bread flour was just hype until my loaf came out flat 3 times
Kept buying all purpose out of habit and my sandwich loaves kept sinking in the middle. Switched to bread flour last week and my first try at 65% hydration finally held its shape. Anyone got a brand they swear by for a good crust?
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lunag301d ago
Wait, three flat loaves before you switched? That is wild to me because I would've given up after the first one and blamed myself forever. In my experience all purpose is sneaky like that, it works fine for cookies and pancakes so you figure bread is bread, right? Then you get a sad sunken middle and can't figure out what went wrong. Your mileage may vary but I've had good luck with King Arthur for the chew and crust, though honestly the switch from AP to bread flour is doing most of the work. 65% hydration holding its shape on the first try with new flour is a solid win, take it.
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