Actually I was bragging to Bassman over the weekend on what a great batch of SD I turned out... just so happens that I DID try bread flour from Sams... and what did I say... something like "maybe this is the best batch of bread I've ever
made..." or something like that...
Until this post, I didn't even think about about the flour as I have always used AP flour.
If that's what did it, and I have to believe Bassman, then YES it made a big difference on both texture and flavor.
You be the judge:
Regular batch using AP flour
Very good flavor, just a little heavy....
Bassman's suggestion of Bread Flour
Biggest difference I could see and taste is that the second batch is worth a darn as building material...
Actually just having a little fun here - the top picture was a horrid test batch that I didn't let my sponge go long enough.
Bread flour does make a difference, AP will work fine as well if you don't have access to bread flour.