Nothing fancy about Central Milling. My professional baker friend tipped me off that Costco’s organic unbleached AP flour is from them.
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Maybe @lectroid already answered, but what IS the extra? For flavor development, I assume a commercial pre-ferment will do just as well for long fermentations as our home-grown stuff.
@robert: where did you get the flour pic from? I did a search on costco.com and, and it didn’t really turn up anything applicable. Maybe it’s one of those store-only items?
Costco Same-Day, which is Instacart. Even if you don’t use it to order it’s a handy way to see if a product might be in stock.
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Btw surfas in West Adams carries Central Milling highly recommend the ‘Old world Bread flour’. Someone correct me if I’m wrong but I think Epicurious imports in the valley does as well. The AP is pretty nice too
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Love the old world!
I got Giusto flour from Epi that I’m excited to try soon
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Epicurus “in stock” list doesn’t show any, but it does appear on Surfas’s website.
Have you used their flour b/f? I purchased some way back when but then didn’t get around to using it b/f some bugs found their way in. 
No, I trust Surfas as well but Epicurus prices are better and we like their stock. Closer too. But ya, any will work… Again, somehow freshness needs to be judged. Should be kept cool as well if buying huge bags.
Do you mean “cool?”
Yes. Refrigeration is recommended as with many fresh ingredients, I understand
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I do like that surfas keeps their flour under refrigeration. Personally I my leave my good whole wheat flour in the freezer AP and bread flour I go through fast enough for it not to be a problem
Here’s my latest made with the old world bread flour and rye. I over proofed it but I love the flavor, at least it didn’t fall completely! I think I’m going to switch from rye to buckwheat next time. It’s an idea i got from an old cookbook i have on Provence for fougasse that I loved the flavor for
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So annoying when it’s over-proofed huh. I tried nice buckwheat flour once. It came out so unattractive oh gray and didn’t add much that we never wanted to try again. Hope your findings are different
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I did one with buckwheat and dried olives, came out really nice flavor don’t remember the color specifically
It was completely my fault my preferment was really active from being out all night un refrigerated and I could tell that it was going to be nice but didn’t have time to finish baking on Sat so I put the dough in the fridge overnight after the final mix and some stretch n folds. Fell almost completely when I scored it & my heart fell! so when it sprang back up like that I was super happy but yeah -my bad lol it’s still delicious!!
btw check out Juan Carlos Chapel on Instagram he’s a food critic in Madrid and has some great bread and breakfast sandwich pictures that I think would be right up your alley
Oh I’ve screwed up so many proofs. I’m not disciplined enough. This is why I’m not a professional maker of things lol
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I have a new rule I follow… when I overproof, I put it on a tray, cover and really over proof for a focaccia
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When you proof in the banneton, how are you flouring it? My dough is not as sticky since using bread flour more recently, but, when I tried it a few yrs ago, the sticking was terrible (and really hard to clean out.
I used Rice flour. The first time I remember really rubbing in the flour and might have used regular flour but don’t remember. I don’t wash it, just brush it out with a stiff brush
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That’s a fun idea!
Rice flour. Copious amounts.
I did try rice flour in the past, and the dough was so wet that it formed a weird crust on the dough. But I don’t think I did a good job working the rice flour into the banneton…
these days I hardly think about it a nice even coating and it’s good to go. that first time though I was pretty physical about rubbing it in.
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