Challah - King Arthur Bread Flour vs Sams Club Members Mark Bread Flour
This is a non-professional, occasional weekend home baker, review of two bread flours for baking challah. The King Arthur Bread flour (KA) is the one in the blue bag. The Sams Club Member's Mark Bread and Pizza flour (Sams) is in a red bag. KA costs around 80 cents a pound where I live (5 pound bag). Sams about 30 cents a pound (25 pound bag). I was surprised to see KA is not enriched (i.e., vitamins added) as I thought that was a requirement for white flour in the USA, but apparently that is not the case in my state. KA is not bleached. Sams is enriched and bleached but NOT bromated. KA states it is 12.7% protein. Sams is less clear, indicating 3g protein per 30g of flour, which is less than 12.7% protein. Sams dough was a little more tacky indicating Sams has less protein. I used the same recipe for both loaves, and attempted to keep the process the same for both loaves. I started one loaf first, braided that loaf first and baked that loaf first, so that both loaves were mixed for the same time, bulk fermented for the same time, proofed for the same time, and baked for the same time.
Sams' nutrition info and pack date:
KA nutrition and pack date:
Both flours were fresh, having been packed in the past few months. I followed my standard recipe and method. The recipe is in grams. The egg is one whole egg plus one yolk. The percentages are to the amount of flour. For my own simplicity purposes, the oil and eggs are included in the hydration calculation.
I used an Ankarsrum Magic Mill Assistant DLX 2000 mixer with the roller and paddle. I warmed the water in the microwave for 30 seconds before adding to the bowl. The yeast is instant dry yeast (IDY). I added all the ingredients except the flour and mixed for 1 minute, then added 1/3 of the flour and mixed for 1 minute, then added the rest of the flour and mixed for 10 minutes. The dough was proofed in 6 quart covered plastic containers (sprayed with oil) for 3 hours at room temp. The braid was a 6 braid. I proofed in the oven with the light on for 2 hours. I brushed on egg yolk only. Then I baked at 325 f convection for 30 minutes, rotating after 15 minutes. This produces a "very doughy" and stringy challah. (For a more well done and browner challah, I preheat the oven to 400, then bake at 350 f convection for 30 minutes, rotating after 15)
Here is the result. Sams Club in on the left (says Sams Club in the lower left corner). KA is on the right.
Crumb side by side. Sams is on the left, blue cutting board. KA is on the right, purple cutting board.
KA crumb:
Sams crumb:
CONCLUSION: Both challahs were excellent and it would be hard to tell the difference if they were not tasted sided by side. Of the three tasters, one said they tasted the same. The other two said the KA had a little more flavor. Both had the same chewy texture, and cooked up to about same size. In sum, both flours make a fine challah.
I appreciate the time and effort it takes to conduct and post an experiment. We can all learn by the work of others.
Often the results we get, are not the results we get. “The truth sets us free”.
Keep experimenting. Keep posting them...
Thanks,
Danny
Nice looking Loaves! I made 2 Challahs last week and used KABF, some wheat flour and a Tangzon. My shaping wasn't as nice as yours.
That’s good to know. A few hours ago, I was looking at the flour that Sam’s Club offers. I wondered what the difference was compared to some of the flours I use. I mainly use King Arthur flour. This is definitely helpful. I purchase my flour in bulk, so I’m not experiencing a flour shortage, but this is good info to pass along to others who might be looking for flour. Currently where I live, Sams’s Club flour is in stock.