Hey everyone, I’m back again with another baking experiment. Today, I’m gonna talk about my experience with All Trumps high gluten flour. You know, I’ve been on this quest to find the perfect flour for my pizza dough, and I think I’ve finally found a winner.
So, I got my hands on a bag of this All Trumps flour, which I heard a lot of good things about. It’s supposed to be this premium, high gluten, spring wheat flour. I read somewhere it is enriched, malted, and bromated, whatever that means. Apparently, it’s the go-to choice for a lot of pizzerias and bagel shops. I figured, if it’s good enough for the pros, it’s gotta be good enough for me, right?
The first thing I did was to mix it with water. I also used some yeast and a pinch of salt. The package says it has a high protein content, which means it’s gonna develop a lot of gluten. And let me tell you, it did not disappoint. I started kneading the dough, and you could really feel the difference. It was much stronger and more elastic than any other flour I’ve used before.
- Mixing: I combined the flour, water, yeast, and salt in a large bowl.
- Kneading: I kneaded the dough for a good 10-15 minutes. This is where the magic happens. The kneading process develops the gluten, giving the dough its structure.
- First Rise: I covered the bowl with plastic wrap and let the dough rise in a warm place for about an hour. It doubled in size, just like it was supposed to.
- Shaping: I punched down the dough, divided it into two pieces, and shaped them into balls.
- Second Rise: I let the dough balls rest for another 30 minutes. This gives the gluten time to relax, making it easier to stretch the dough later.
- Baking: I preheated my oven to the highest setting, along with my pizza stone. Then, I stretched out the dough, added my toppings, and baked it for about 10-12 minutes.
The result? Oh boy, the pizza crust was amazing. It was crispy on the outside, chewy on the inside, and had that perfect amount of air pockets. And the bagels? Don’t even get me started on the bagels. They were dense, chewy, and had that beautiful golden-brown crust.
I also tried making some rolls with this flour, and they turned out great too. They were soft, fluffy, and had a nice, even crumb. I think this flour is pretty versatile. You can use it for anything that requires a strong dough, like artisan bread, or even pretzels.
So, if you’re serious about your baking, especially when it comes to pizza and bagels, I highly recommend giving All Trumps high gluten flour a try. It’s a bit pricier than your regular all-purpose flour, but trust me, it’s worth every penny. You’ll notice the difference in the texture and flavor of your baked goods. It really elevates your baking to a whole new level.
Anyway, that’s my experience with All Trumps flour. I hope you found this helpful. Happy baking, folks!
