hi, what type of flours is best for baguettes/sourdough baguttes/and sourdough raisin bread?
hi,
for baguttes, it seems that lower protein is used more often as compared to higher protein flours. why is that? i experiment with making baguettes with all purpose and with high gluten flour. from my noob experience, the all purpose held its shape better and had a crispy crust compared to the bread flour. however, since i did not know how to shape baguettes properly, my test results may be made moot.
also, how about sourdough breads? which flour is best?
ive been making cinnamon raisin walnut bread using PR recipe in the BBA using all trumps high gluten non bromated unbleached flour. that flour makes a much softer bread crumb compared to the king authurs bread flour. that is attributed to the high protein content. so i guess if you want a softer crumb, use a very high gluten flour?
Just a guess - baguettes are obviously one type of french bread. Typically made in France with french flour which is low in gluten. because of the type of wheat commonly grown in France.
hi i was looking at a recipe for french baguettes today in my cordon bleu bread book and it showed the use of both flours to try achieve the same texture as the special flour usually used for baguettes. the strong bread flour was more than the plain flour by 100-200grams.