Happy weekend! It is grey and icy here, so I can promise you zero beautiful sunrise running photos for the next couple days. BUT, I can deliver some pretty bread photos!Lately my loaves haven’t been as light and fluffy as they usually are, and I was wondering what I was doing wrong. The bread was turning out well, but definitely on the denser side than usual.
Especially this whole wheat braided sunflower seed bread I made the other week. Delicious flavor, so-so texture!I used about 1/3 whole wheat, 2/3 white flour for the recipe and then threw in a small handful of sunflower seeds for some crunch. There’s even some vital wheat gluten to help the dough rise! But despite my efforts, the loaf still turned out a bit on the short side. The slices were perfect for toast, but too small for making proper sandwiches.My little bread-making heart was about to break because I couldn’t figure out what went wrong. And then I realized that I was using ALL-PURPOSE flour instead of BREAD flour. Mystery solved!!
Just to be sure that the flour was to blame, I made the same loaf a few days later — this time using King Arthur bread flour instead of White Lily all-purpose flour. Look at that rise!The loaf still wasn’t super-duper fluffy (might have to do with the weight of the sunflower seeds), but was definitely an improvement from my last attempt.The slices were a bit more airy and soft — the sunflower seeds seem to distribute more evenly, too.And that’s that! All purpose flour = foe; bread flour=friend.