I recently obtained a copy of T. Keller's Bouchin Bakery, which I greatly enjoyed. I am, however, perplexed by use of AP flour instead of bread flour throughout the book. Is there a reason for this? I assume this makes for a lighter crumb? I do note that most of the recipes specify to knead the dough for 20 mintues. Could the extended kneading time (I usually use 4 to 8 minutes) compensate for the lower gluten content in the AP flour? If using bread flour in these recipes, then, should one decrease kneading time?
Bread flour vs All purpose flour?
I've seen old posts where folks would take a trip together and split bags of central milling flour. I was wondering if anyone has a good stock of bread flour (any kind would be great) and would be willing to share, or if anyone would like to take a trip together to Petaluma to get some flour sometimes soon/before the holiday season starts.
Let me know!