I finally picked bread flour over all-purpose for my baguettes

I was getting ready to bake a batch of baguettes for a weekend market here in Austin and had to choose between bread flour and all-purpose. I had always used all-purpose because it was cheaper and easier to find, about $4 for a 5-pound bag versus $6 for bread flour. But a baker I know told me bread flour has more protein, which gives better structure and a chewier crumb. I went with the bread flour and the difference was obvious. The baguettes held their shape way better during proofing and the crust was crisper. Has anyone else noticed a big change switching between these two flours?

2 comments

2 Comments

piper91224d ago

I switched to bread flour for my sourdough loaves about six months ago and it made a huge difference in the oven spring. The dough felt more elastic and didn't flatten out as much when I scored it. I still use all-purpose for softer things like sandwich bread or pizza dough where I want a lighter texture. Have you tried letting your baguettes cold proof overnight in the fridge with the bread flour?

the_cole24d ago

@piper912 I had a buddy who swore by all-purpose for years until his wife bought bread flour by accident and his baguettes came out so good the neighbors asked for his recipe. He never went back.

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