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Bread flour has a higher protein content than AP flour. That should aid in the development of the gluten structure of your dough. So, bread flour will help, but that might not be your only issue. No-knead, doesn't necessarily mean mix it together and leave it alone. (I did watch the video...I see he doesn't knead, but his dough does not look like it is a ...


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Adding more flour to a bread recipe until it looses stickiness is a mistake many inexperienced bread bakers make, and one I made myself. Dough recipes have a hydration level, which is a way of expressing the amount of water in comparison to flour by weight. A higher hydration level gives a more open texture with bigger holes, lower hydration gives a more ...


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Raw chickpea flour is unpleasantly bitter, but it becomes delicious when dry roasted or fried in a little oil. It takes some practice to achieve exactly the right degree of roastedness. You will notice while dry roasting that the flour starts to become aromatic, and then smells slightly over-roasted and rather suddenly turns light brown. I recommend roasting ...


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