Misadventure in Bread making
Today I attempted to make french bread rolls for dinner.
I say attempted, because I ran into a structural integrity problem with my flour.
I have used this recipe to great success in the past and followed each instruction properly but the dough did not come together the right way. Despite very healthy yeast, the dough did not get sticky at all. The only other time this happened was when I accidentally used a gluten free flour.
I did not use a gluten free flour today, but I did use a cheap flour that clearly did not have enough gluten for this purpose.
But with all failures we learn. While my family will not have crusty rolls with dinner I have learned that I should always buy brand name flour for bread (less important for pancakes cake or cookies), and will not doubt the value of King Arthur flour ever again.
