The Flour Effect – on baking bread

Report Cover

Report Cover

I am studying Artisan Bread Baking at George Brown College. I completed the Artisan Bread Theory class today. What a blast. This is my final report on the effect of various flour types on making a loaf of bread.

I know it is a bit overboard to produce a 32 page report for this assignment. I was just having so much fun.

The purpose of the experiment is to compare the results using the identical bread recipe and six different flours. No compensation was made for hydration or timing.

• All Purpose Flour Unbleached
• All Purpose Flour Bleached
• Bread Flour White
• Commercial Whole Wheat Bread Flour
• Heritage Red Fife
• Cake / Pastry Flour


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