The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Question on types of flour, from Bouchon Bakery book

bread_chemist's picture
bread_chemist

Question on types of flour, from Bouchon Bakery book

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?

yy's picture
yy

Which recipes are you referring to? The ones for bread specifically or others as well (cookies, brownies, etc)?

 

bread_chemist's picture
bread_chemist

Just the bread recipes.

Whygee's picture
Whygee

I'm also interested in hearing other people's opinion on the long mixing time. I can also add that their basic formula is based on a 73% hydration and a 20-30 mins autolyse.

Sam Hogstad's picture
Sam Hogstad

The book uses recipes specific for the kitchenaid mixer specified at the front of the book for all of the recipes to give a desired amount of rpms