Food scale joy and an abundance of bread flour
Hello all, I have lurked a bit since I started baking regularly but upon (prematurely) opening my food scale, I was compelled to make a post. I looked through the recipes on the tab but didn't find any "french bread" type recipes under the "bread flour" ingredient tab. I have a little AP flour and a LOT of bread flour, and while I'm eager to start mixing some dough, I don't know what recipe or techniques suit the use of bread flour. I know it has a higher protein content than AP (although mine is a cheap generic brand, not King Arthur) and that the result can be less flavorful, but I was hoping some of the TFL experts can help direct me to a recipe for which bread flour might be adequate. I just really want to start weighing out my ingredients and seeing what results I get!