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That King Arthur 'bread flour' vs all-purpose fact finally clicked for me
I've been using all-purpose flour for like 2 years because I figured flour is flour. Then I read a post on the King Arthur baking blog where they tested the same recipe side by side and the bread flour loaf had 30% more rise. That actually made sense to me because bread flour has more protein, around 12.7% compared to all-purpose at 11.7%. So I bought a bag of their bread flour last week and made my usual sandwich loaf and it came out way taller and softer. Has anyone else noticed a big difference switching flours for basic white bread?
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cameron_palmer16d ago
Respectfully, your water temperature probably made more difference than the flour.
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alicem2916d ago
Heard somewhere that hard vs soft water can mess with dough too.
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