QUESTION: mixing all purpose and bread flours...
I've noticed some bakers here mixing some all purpose flour with bread flour in their artisan loaves and I've wondered why they do it.
I realize subbing some AP flour will somewhat lower the gluten forming ability of the dough. What pluses does it bring to the dough?
A typical bake for me is a sourdough artisan bread (flour, water, levain, salt) with about 30% whole grain (mostly whole wheat flour, small percentage of whole rye flour) and hydration of 70-72%, so if you, dear readers, could respond in that context, I'd appreciate it.
Thanks in advance
PS The white flour I normally use is Gold Medal unbleached bread flour (about 12% protein).