I've been baking no-knead bread now for about a year with pretty good results. Jim Lahey in his "My Bread" writes that bread flour should be milled from hard red spring wheat, and contain 13-14 grams of protein per cup.
I don't have a clue from the markings on the bag I bought whether it's bread flour, red, the protein content, or much of anything!
Can anyone here who's been down this road recommend a bread flour and a local source for it?
Updated 20 hours ago | 5
Updated 2 months ago | 11
Updated 5 months ago | 2
Updated 7 days ago | 0
Updated 5 months ago | 0