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Swapped all-purpose flour for bread flour in my sandwich bread and wow what a difference
I've been making the same basic white bread recipe for like 2 years now. Always used AP flour cause that's what I had. Last week I ran out and grabbed a bag of bread flour instead. The crumb was way softer and the loaf actually held its shape after slicing. I didn't change anything else, same hydration same proof time same bake temp. Has anyone else noticed a big difference switching flours for everyday loaves?
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faithwalker25d ago
...and here I was thinking bread flour was just a scam to make us pay more for the same thing. Turns out I've been eating hockey pucks for the last decade for no reason. Might have to apologize to all those sandwiches I made that fell apart after one bite. At least my toast game was strong since it was basically edible croutons.
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