March 19, 2018 - 10:19am
Flour for Golden crisp crust
What type of flour is necessary for a golden crisp crust? Has it got to do with starch and ash content? Because i have noticed that a highly refined high protein flour does not give a pleasant crust.
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Just baked a loaf with a high protein flour and I wasn't impressed with the crust - leathary. Not sure of the ash and starch of a flour, does it say on the packet ?
To get a golden crust it is necessary to replace some of the high protein flour with all purpose flour. And I'm trying to understand why.
I wonder how much of ap flour to high protein? Do you add the numbers together and divide ? I’m also not sure what the ash content is anyway and do the manufacturers tell you ? Lots to learn.
a bit annoying, but enjoyed this video explaining ash and protein content.
a bit annoying, but enjoyed this video explaining ash and protein content.
Champlain sourdough recipe. He mixes the flour, water, and salt, refrigerates it for a few hours, then leaves it on the counter overnight. The refrigeration and salt slow down the enzyme activity, but the long hydrated rest helps to develop gluten really well. In the morning he adds his levain, mixes, folds, shapes, and bakes.
I think the extra long time of this process gives the dough enzymes to convert just the right amount of the starches to sugars. Best color I've gotten on my loaves in a long time.
--Mike