[aaronatthedoublef]

We watched the Spring Baking Championship yesterday and my wife and daughter decided I would make doughnuts. I made KAF chocolate fudge doughnuts. It calls for AP but I've always used bread. It has 1.75 cups of flour and I used 1.25 of bread and .5 of white whole wheat.

Tonight is pizza night. Last week was the first time I made pizza with the whole family home. Our oldest usually would have a first dinner then come home and have a second dinner so he ate less. There was almost no pizza leftover last week and I do not think there will be much this week.

[aaronatthedoublef]

Okay... I'll pull out the food processor. Do I use the regular, metal blade?

Can't do anything about red vs white wheat just now. And I will do the two hour autolyze recommended.

I do use white wheat in my pizza dough and it rises very nicely.

I have some vital wheat gluten. Would adding that help?

Thanks

[aaronatthedoublef]

Thanks BA. I may be able to find some red wheat and when I do I will try it. My whole wheat has a very tight, small crumb. It tastes good but is a little gummy. I posted a question to KAF about the recipe so I'll let everyone know what they say.

I found Stella Parks on whole wheat bread on Serious Eats. Ms. Parks has a "how to" posting here, and a recipe posting here. Just in reading the "how to" my autolyze was too short - about 30 minutes. And I should have used a machine to knead it. Ms. Parks uses a food processor and I am not sure out aging, well used food processor could handle it. I will try my Kitchen Aid which she dislikes since they started using plastic gears - I thought they had gone back to metal but this was updated last January.

I'll try them and let you know.

I never knew BRM had a white wheat. It's odd that KAF was more popular in Seattle considering Bob's was MUCH closer. But Bob's had no advertising and KAF only had a little.

• This reply was modified 6 years, 1 month ago by aaronatthedoublef.
• This reply was modified 6 years, 1 month ago by aaronatthedoublef.

[aaronatthedoublef]

Per KAF, Galahad is 11.7 and Lancelot is 14. Bread is like their patent flour which is 12.7. My friend uses patent to make pita after trying Lancelot and not liking the result.

[aaronatthedoublef]

Thanks Skeptic! All I have right now is white wheat. The recipe The recipe The recipe uses red wheat but KAF has always maintained that you can substitute red and white 1-for-1. Not ready to give up yet!

[aaronatthedoublef]

I had NO oven spring in my whole wheat bread. It is pretty dense but has good flavor.

The recipe is here https://www.kingarthurflour.com/recipes/classic-100-whole-wheat-bread-recipe

Not sure what I did wrong. It's pretty dense as the loaf is just under two pounds.

• This reply was modified 6 years, 1 month ago by aaronatthedoublef.

[aaronatthedoublef]

Ahhh. This is what they used to call Sir Lancelot (maybe they still do.) I seen people use this for pizza and bagels.

Could you mix it with AP to lower the gluten? I haven't used AP in years. I use bread flour for AP flour in cookies and brownies and cakes.

[aaronatthedoublef]

I made KAF 100% whole wheat bread with white whole wheat. It didn't rise much. I might try kneading with a machine next time to see if that gives it a higher rise.

[aaronatthedoublef]

This week I made carnitas which we had in tacos two nights. I also made broccoli fried rice and then mixed in leftover carnitas one night.

I had four meals from carnitas and two from the fried rice. I think we're running low on rice. I can find basmati but might wife prefers jasmine. But she might have to eat basmati.

[aaronatthedoublef]

Look great! Like BA, I am working up the nerve to make them. Three ounces of dough sounds good. Do you know how much the finished bagels weighed. This has become my new quest - to figure out how much mixed dough will yield after proofing and rising and baking.

It probably varies from recipe to recipe based on ingredients but I'd love to see a rule of thumb.

[aaronatthedoublef]

Yes. We have made that legal here too.

My wife found 10 pounds of KAF bread flour online at Walmart today and it has been appearing briefly on store shelves here. So KAF must be restocking. Have not heard boo from BRM. I found a spare 5 pound bag of KAF bread flour in the basement today too!

[aaronatthedoublef]

I think some stores just don't get it! Target and Costco are making people come to the store to buy stuff!

We have done more baking then normal. I made some breakfast cookies that used rolled oats and almond butter. We didn't have almond butter so we subbed in sunflower butter. NOT A GOOD SUBSTITUTION! I doubled the vanilla and cinnamon. Should have doubled the honey too (just a tablespoon). I was the only one who liked them.

[aaronatthedoublef]

Just received an email from KAF today telling me my 3/14 order had shipped including WWW, pastry, and cake flour. Still no bread flour to be had.

[aaronatthedoublef]

My new favorite COVID-19 conspiracy theory is that it was started by dogs so their people would have to stay home and spend more time with them!

[aaronatthedoublef]

I made carnitas last night. It was about three pounds of pork butt after trimming the fat.

First time I've made it in a while. I forgot how easy it is and how much I like it.

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