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This is a simple bread experiment to test the hypothesis that flour type doesn't matter. Instead of using King Arthur flour, I made a test loaf using Gold Medal regular unbleached flour. This was compared with a similar loaf made the day before with King Arthur bread flour. Both were artisan boules (rounds) and contained the ingredients to the right:

The only difference was the type of flour used. Here's what happened:

1. When I slashed the GM loaf just prior to going into the oven, the dough partially deflated. This did not happen with the KA loaf. The GM loaf re-inflated during the oven spring, but it did not reach the same volume as the KA loaf because it used half of its oven spring growth to regain volume lost in the deflation.

2. After cooling, when we cut into the GM loaf and tried it, we found the crumb to be more tender or less-chewy compared to the KA loaf. It was perfectly edible and enjoyed none the less, but the texture was noticeably different.

It is obvious that both of these are direct consequences of either less gluten or gluten of lower strength or both. If you refer to my Bread Tip #1 you can site this as substantiation.

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1 C water
2.25 C flour
1 tsp instant yeast
1 tsp DC kosher salt


You'll find recipes in my Bread Recipes photo album. They're GIFs (graphics) since I couldn't find another way to publish them on Facebook.