Organic flour vs unbleached flour [View all]
My daughter got me a bag of organic, non GMO all purpose flour. I used some at Thanksgiving to make yeast rolls. They tasted ok, but the interior was darker than the unbleached flour I usually use. I baked a loaf of bread yesterday, using the steps and ingredients I always do, except using the organic flour. I let the sponge work, then kneaded and shaped into a loaf. I noticed that while kneading, the dough didn't take as much flour off the board before it was ready to shape. I let the loaf raise in a greased pan. I give the sponge about an hour, then the loaf an hour, and then about 48 minutes to bake. I noticed when I put the loaf in the oven that it had risen, but the top crust was sinking. After baking, I buttered the top and covered the loaf in the pan with a couple paper towels. I took it out after it was cooled and parts of the crust had stuck to the pan. When I cut a slice, it looked more like whole wheat bread in color. Overall, this isn't my best effort.
I'm wondering about the color, the falling and the sticking. Should using organic flour result in these differences? I can live with the color, but not crazy about the appearance or that it stuck. Are there any tips to work with this flour to make a better loaf? Thanks!
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