ms fiidorumper
Assistant Cook
I am searching for the kind of bread flour that will produce a soft internal crumb in hard crusted breads. Several years ago I purchased a 25 pound bag of bread flor at Sam's Club which produced a wonderfully soft bread crumb. I have never been alble to duplicate the product of that flour since. What I want is a french or Itlalian bread product that is like the supermarket's in house bakery product. I have done much experimenting and have tried every bread flour that I can get ahold of . I have also added gluten to these flours. It seems that the bread always has a yellowish transparent consistincy at the bottom of the loaf, or sometimes swirled through it. The top of the loaf is usually white and fluffy. I would appreciate any help with this problem. Thanks.