The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Demi Baguettes Using KA French-Style Flour

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SteveB's picture
November 12, 2007 - 4:18pm -- SteveB

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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Comments

KipperCat's picture
Submitted by KipperCat on

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

SteveB's picture
Submitted by SteveB on

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.