July 25, 2011 - 4:15pm
All purpose flour vs. Bread flour- baguettes
From what I understand, using all purpose flour will result in a crispier, cracklier crust. But what about the crumb? Will the crumb be more open and glossy when using AP flour or a flour with a comparable protein content? Is it all in the mixing and oxidation? Can anyone help me with my question?
Patrick