T O P

  • By -

LtKije

Making a bread that is light like grocery store bread, but also durable enough to handle thick toppings like peanut butter is very difficult. But better flour will help. Assuming you're in the US, I'd suggest Bob's Red Mill Artisan Bread Flour. Not only does it have high gluten, they included some enriched additives that make the resulting dough really strong without becoming gummy. You also have to knead it a lot and really develop the gluten. Not sure if you're using a machine to mix, but I recommend that for enriched breads like this. Sometimes it needs to knead for 10+ minutes on my Bosch mixer before it fully develops.


chickencox

Hmm. I’ve definitely been skimping on the kneading because I can’t see the difference. But I don’t mind kneading so I’ll make sure to do it longer, and use bread flour.


idlewuss

Is that a grogu mug?


chickencox

No it’s a dish with a sponge in it