The Modern Formula is the best formula for new bakers. You will enjoy this formula’s predictability and overall loaf performance, it is a winner. The Modern uses instant yeast for leavening, which is typically more active than a natural levain starter (sourdough). Our new Modern formula, updated earlier this year, is a less sticky, easier-to-manage recipe. Out of 47 testers, all found this formula easier to produce than the previous version. If you preferred the original formula you are welcome to keep baking with it, and can find it below in the “Original Recipes” link.
California bakers have options for their flour selection. Dough development and baking properties often vary by the type of flour you use. The following tested combinations work beautifully.
Central Milling T110 – High Extraction Flour
Our favorite California flour option is Central Milling’s Organic High Extraction T110 Flour. This is a delicious, nutritious, and in all ways, terrific bread flour produced from organically grown California and Utah wheat. T110 Flour, refers to an ash value, and indicates a high percentage of whole graininess. Our original formulas are an equal blend of Whole Grain and High Extraction flour; however, the T110 is automatically a more nutritious flour and can be used on its own.
You can purchase this professional bakery flour at a Central Milling outlet store or order by mail. Use Community30 for a 30% discount on 5lb bags of their T110 flour via their website.
King Arthur Flour/Bob’s Red Mill
We prefer supporting local, regional farmers and millers but sometimes it just isn’t practical. In those situations selecting an organic bread flour that we can get at the local store provides a suitable alternative.
King Arthur and Bob’s Red Mill both have stellar reputations for producing excellent products. You use two different flours in a 65/35 ratio. 65% Organic Whole Wheat Bread Flour and 35% Organic Bread Flour.
Why the blend? We’re focused on nutrition with our Sandwich loaf. All-purpose organic bread flour is more sifted and doesn’t contain the “whole graininess” we want for our nutritious sandwich loaf. So we use less of that flour and more of whole wheat flour. The result: a delicious loaf that maintains our nutrition goals and that you can be proud of. You will enjoy this loaf.
The Modern – Original Recipes (link)
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