hi - has anyone compared bobs red mill flour against king arthur flour?
http://www.bobsredmill.com/unbleached-white-flour.html versus http://www.kingarthurflour.com/shop/items/king-arthur-unbleached-all-purpose-flour-5-lb ?
i typically use the bobs red mill flour but noticed that after my no knead bread is baked, it has a funny taste....nothing like store bought bread. Baked probably twenty loaves and they taste poorly (basic no knead bread, following instructions to the "T").
Looking on my sack of bread flour ingredients:
ascorbic acid (dough conditioner) - this would be an oxidizer in the presents of O2.
Doh-Tone - this is a mix of different levels of amylase and protease. Some flour use malted barley flour or you could add diastatic malt powder
Leaving out the yeast and salt at this point because of heat.
Mix the required amount of flour and water for Chef Jacob's Baguette recipe together at room temperature and do a stepped mash of the flour in the sous vide cooker.