Sedagive
Senior Cook
I've been making so much no knead bread (3 loaves/week avg) I decided I needed to buy flour in larger quantities. I went to Sam's Club and found a 25 lb bag of Bakers and Chefs AP flour for $6.98. I figure this should last me a couple of months anyway.
Well, I tried it yesterday and it made the best no knead bread yet. Usually while the dough is on it's 18 hour rise, it reaches a certain height and then drops down. This new dough maintains its height, rises better and higher for the next 2 hours, and still has great oven spring. The bread looks better, has a better crumb and tastes delicious.
This flour is better than any I've ever used, including KA, and it drops the cost of a loaf to about 35 cents. Two flour coated thumbs up.
Well, I tried it yesterday and it made the best no knead bread yet. Usually while the dough is on it's 18 hour rise, it reaches a certain height and then drops down. This new dough maintains its height, rises better and higher for the next 2 hours, and still has great oven spring. The bread looks better, has a better crumb and tastes delicious.
This flour is better than any I've ever used, including KA, and it drops the cost of a loaf to about 35 cents. Two flour coated thumbs up.