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Rant: a baker in Portland told me bread flour and AP flour are the same thing and now I don't know what to believe
She said the protein gap between them is smaller than most people think and that the real difference in my loaves came from my 3 hour bulk ferment, so now I'm stuck arguing with myself about whether I've been wasting $2 a bag for nothing.
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phoenix_campbell889d ago
That 3 hour bulk ferment is the real culprit, most AP flours sit around 10 to 11 percent protein and bread flour is only 12 to 13, which is not the huge jump people make it out to be. Where it actually matters is when you push hydration past 75 percent and need that extra gluten to hold the dough together.
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