cornstarch, strong flour and plain flour
heres the thing. I want to make a good bread roll, a bap in particular. I have found a recipe that uses (im in Ireland) bread flour (12.5% protein) and cornflour (which is our cornstarch). The cornstarch gives the bread flour a softer, cakelike texture while the strong flour gives it chew and rise. ... Heres my question:
Why would I use a strong bread flour and cornstarch when I can use plain flour (9% protein) instead? is there a difference? I understand that the bread flour will give more chew and greater rise due to gluten formation but if im adding adding butter to shorten the gluten and cornstarch to give it a softer texture why bother with both and go for a plain flour.......any thoughts?...any bap recipes? Im using a 50% poolish with a rye starter to give the dough extra flavour and then a little instant yeast to kick it off after 12 hours. (i have fdone one lot. Taste fantastic but a little dense.
oh, All other bap recipes call for bread flour. This is the only one that has cornstarch.