Mastering High Extraction Flour in Baking

This chapter explores the complexities of using fresh high extraction flour in no-knead bread recipes, emphasizing the crucial variables like hydration levels and dough folding techniques. It delves into the significance of the 'falling number' in flour quality and its impact on fermentation and texture, particularly comparing commercial and home-milled flours. Additionally, the discussion highlights the benefits of wheat bran and the challenges of high hydration doughs, offering insights into flour measurement and milling methods for successful bread making.