September 2, 2009 - 8:07pm
The Right Flour for Baguettes: All Purpose Flour or Bread Flour
I have looked at a lot of recipes for Baguettes and there is no concensus as to whether All Purpose or Bread Flour is the most appropriate. The breakdown is as follows:
Jeffrey Hamelman: BF
Peter Reinhart (Crust & Crumb): AP
Peter Reinhart (BBA): 50% AP & 50 % BF and also either AP or BF
Daniel Leader: AP
Dan DiMuzio: BF
Michel Suas: BF
Joe Ortiz: AP
Richard Bertinet: BF
Personally, being a Libra, I compromise and mix 2 parts AP to 1 part BF and have had good results. I am curious to see how most people feel.
Don