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Demi Baguettes Using KA French-Style Flour

The lower protein KA French-Style flour resulted in a dough which was more extensible and a bit less "bucky" than standard KA AP flour.

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Submitted by KipperCat on November 12, 2007 - 9:39pm.

Lovely loaves!  Did you

Lovely loaves!  Did you notice a difference in taste with the different flour?

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Submitted by SteveB on November 13, 2007 - 10:59am.

Demi Baguettes

It's interesting that you should ask that question.  I did notice a slight difference in flavor, although it's hard for me to put into words.  Perhaps the difference is due to the slightly higher ash content of the French-style flour as compared to the AP flour.