WOW! Bread flour makes all the difference! I have been using whole wheat and all purpose flour with enhancers and vital wheat gluten for the past few years. I have been searching for good recipes and I have found some but they always lacked something. I wanted to bake artisan loaves and I wanted a great sandwich loaf. And, to be honest I wanted to not have to rely on enhancers and additives. So I am about halfway through the theory portion of "The Bread Baker's Apprentice" I could not wait to start baking so yesterday I made the Cinnamon Raisin Bread with less than stellar results. I see now where I could of made a difference. 1st I prefer active dry yeast 2nd I need to use a bread flour instead of enhancers. I also am learning what dough consistency should feel like for a sandwich loaf. Which is what I have been baking for the past few years. Tonight I made the best loaf of Wheat Bread I have ever made. It is the Light Wheat from "The Baker's Apprentice". I used active dry yeast and as you can see it billowed out of my 8x4 pan. I will be investing in a nice 9x5 pan for my sandwich bread for now on.
I am hoping to finish the theory and get to more baking this week. Wish me luck.
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