So I decided to make my first loaf with the generic store-brand flour. I had to run out for a little so I let it bulk ferment in the fridge. Content posted by community members is their own. The King Arthur flour did great and produced a lovely sourdough loaf. Many people reserve bread flour for bagels. bags of KAF AP from my local Costco, and now see the same bags at my local grocery store at about $12.00 US per bag. Was the store-brand flour bleached and/or bromated? I will say I was surprised by how well it did. Thanks! And KA is definitely not the only good flour brand around. If you see anything inappropriate on the site or have any questions, contact me at floydm at thefreshloaf dot com. I've made this recipe several times before and the result is always the softest, fluffiest, almost melt-in-your mouth bread. I waited for the dough to become smooth and elastic. For Japanese milk bread, I like to make 3 rolls and put them side-by-side, so they look like 3 cute little mountains when they bake. First, you make a tangzhong by combining flour, milk and water, cooking it until it thickens. The real question...... is the KA loaf 4 times better? So I followed the procedure the same way: made the tangzhong, combined all the ingredients, and kneaded it all together. This testing has been so much fun after months of disappointing loaves. I think I just fixed the images, though they're really spaced out. KA flour's bread dough felt a lot softer and smoother than the store-brand bread dough. Is it just me or does anybody else think that bread can be cute? 15 minutes may not seem like a lot to some people, but it really is. This site is powered by Drupal. Your kindness will help me support this site and my family. Time to see if KA bread flour can beat it out, though I hadn't tasted it yet. | Powered by WordPress, / Comparing Flours – Gold Medal vs. King Arthur, http://northwestsourdough.wordpress.com/2009/09/15/comparing-flours-and-warm-weather-baking/, Find us on Facebook at: Perfect Sourdough. Okay, so it took a little more than an hour for the store-brand flour bread to knead into a beautiful, smooth bread dough. However, there was definitely a difference in the 2 loaves, like in the kneading time. I will say I was surprised by how well it did. Do you have any idea what the protein content of the store-brand flour is? My test deal exclusively with extended warm sourdough fermentation. And waited. They all agreed that KA flour loaf was better, with softer texture and crust. But that's a good point, when doing the comparison, I should make sure the factors are the same. I understand Sir Galahad to be their AP and Sir Lancelot to be their high-gluten flour. I let them try both the crust and the crumb, without knowing which bread was from which loaf. Every batch using a single flour can be different, so it wouldn’t be fair not to test them several times. I'm not sure if it's true. Here are some pictures of the bread. Does anyone know the difference and how to use Sir Lancelot in place of Bread flour? I'm wanting to make my favorite pizza again, but can't get KASL flour except online. I have to guess that the long knead time may have been due to lower gluten-content, which caused the dough to require a longer amount of time for enough gluten to develop. The store-brand bread flour is unbleached. I find KA flour to be a bit of an overkill for the breads I make - but that is just me. They have a King Arthur . I have tried to find it, but it's not online or on the packaging. In my last blog post I decided to compare the bread flours I could find locally here in Hawaii, where different brands are somewhat limited. The bubble disappeared for some reason. Thank you! But first, we needed to slice into the loaves and actually taste the bread before we could compare.