“Beksul” vs “King Arthur:” doughs

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November 20, 2012 by ka101010

So onto the next part of the experiment: comparing the doughs!

Having weighed all ingredients (with the exception of the water, whose volume was measured by liquid measuring cup), I went ahead and mixed the doughs.  This is a high-hydration dough which does not require kneading.  Here’s what they looked like:

King Arthur and Beksul: dough comparison. Notice that the KAF dough has a slight yellowish tint (as did the flour, which can be seen in the previous post). This may be due to KAF having a slightly higher beta carotene content, due to either the type of wheat or the method of processing.

Beksul (left) resulted in a tacky but sturdy dough with very pale beige tint.  The aroma of the dough was very faint.

KAF (right) resulted in an equally tacky dough, a bit less smooth, slightly more sturdy. KAF, however, had a much stronger aroma (smelled more like “flour”) and a yellowish tint.  This may be due to KAF having a  higher beta carotene content. This difference in color and aroma (in both the flour and resulting dough) made me wonder about the differences in wheat specs between Beksul and KAF?  Might this difference affect the final product as well?

The doughs were covered loosely with plastic wrap and laid side by side in a 68°F/20°C kitchen to proof for 2 hours.

Next: Shaping!


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