White Bread

 I don't make it very often, but every once in a while, I bake a loaf using all white flour.  It rises much more than all whole wheat or 50/50.

The process is pretty much the same as for my standard loaves, which are usually 50/50 (or occasionally 100% whole wheat).  The only thing that varies is the amount of water needed to get a workable sponge.  My grain mill grinds the flour somewhat more coarsely than normal, so it does not take as much water.  Ironically, using all white flour means more water is needed, even though it's usually the opposite.  The flour is also somewhat stickier when wet (though not as bad as dough made with rye).

With no fiber, the dough rises aggressively, and the loaf balloons in the oven.

Large gas pockets are visible, but as long as the rise is even, there aren't huge holes in the slices.

This is too decadent and non-nutritive to eat on a routine basis, but every once in a while, it can be nice for a change of pace.