'Gold Medal' US flour protein : about 13%,
'Canadian Very strong flour protein : 15% (!!)
very strong...uum...understandable...
yesterday bought Prima flour too...
protein is 13%.
Just realised that those flours are quite high protein content...
just like "Super king"...
Gold Medal is quite difficult to handle,
while Canadina and Prima is quite nice to knead.
And then, all these got not much wheat fragrance.
WHY ah???
also realised one thing...
I was checking water temperature but actually not needed to do that...I can just use normal temp water to knead is just nice for dough...
When I knead with 35deg water, dough was 30deg...
too warm...haha, but used about 27deg water which is normal temp,
just nice...
For the proofing, just leave dough for room temp and proof it for slightly longer than original proofing time, it will be nicely proof too...
Canadian 40% + Haru Yutaka Blend. dough became very not nice...
Same mix, used normal temp water...baking time was little bit too short.
Haru Yutaka Blend 40% + Canadian. looks like too long proofing...
same mix. used normal temp water. just changed water temp but became so nice!
For table breads, used echire butter.
I guess it is cultured butter, quite fast to become soft...
For sugar, used Taiko caster sugar.
I don't know the difference between caster sugar and fine sugar then...
Seems like need to do much researches for not only flour but also other ingredients...feel so excited!!! =D
