Posted 9/15/2020 00:20 (#8496256 - in reply to #8494983) Subject: RE: Bread flour
Interesting you should ask about this. I'm a bit of a flour nerd. Started baking bread as a single dad in the 90s to feed my kids when I had them. Went through different flours and started buying whole grains and milling them to get different flavors and baking characteristics. I may have obsessed a bit on this and when Dad left me some good farming ground I started growing certified organic wheat and barley.
For making bread, the higher the protein content, the more gluten content there is and the better the bread will rise. So 12% is great and 14% is better for bread.
I've gone from table top mills to the smallest commercial mill and now have a couple of bigger mills.
What's really amazing through all this is to learn about different grains and the flavors that come with them. From Red Fife to English Squarehead and everything in between.