The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts

Strong (bread) vs Med (KAAP) flour for artisan loavs?

LauraJP's picture
LauraJP

Strong (bread) vs Med (KAAP) flour for artisan loavs?

Wise bakers, Where can I learn a little more about the merits of using med (KA AP) vs strong (KA bread) flour in my bakes? I'm self taught largely using FWSY recipes (still playing with the proof times, and reading lots and lots from other bakers including Tartine, Perfect Loaf, Trevor, etc.). I've. been pretty happy with decent results, but getting more serious about consistency so I can batch bake 4 loaves and share (my house gobbles up an entire loaf by noon on bake day). 

So....I began learning using BF. We don't mind the chew of the loaves. But after reading Hamelman, Martin Philip and Forkish who all use med (King Arthur AP),  yesterday I tried a hybrid batch (Pain de Campagne) using 1/2 KABF and 1/2 KAAP. I'd been focused on 100% sourdough for a bit, so this was the first time I'd done the hybrid (.2 percent yeast plus sourdough) in a good while. 

What I noticed was the dough was much more extensible, and I feel like I never quite developed enough strength using 4 sets CNF.  Even in the initial mixing, I was worried I wasn't getting enough elasticity. 

So...guidance on flour? I'm thinking I should just return to bread, and keep learning on it. I was tempted to switch to more KAAP b/c I can purchase it in bulk at Costco. But would love to know more about the reasoning for one vs the other. At this point, I should prob go w/ what will produce the best results for a newish learner. 

My ultimate goal is to be able to make 4 loaves at a time, to feed my family and friends. I'll put in some extra time and energy to hone my skills, but I don't want to add things that aren't necessary for good results. (For example, lamination looks awesome, but doesn't seem practical for batches in my sm kitchen that i need to keep avail for cooking to feed my fam food other than bread). And I'm going for more traditional artisan crumb--open but not extreme. 

Grateful for this forum!! I've been digging around on people's pages and blogs and learning there is so much more info here than I realized at first! And it's a much better catalogue of info that social media platforms. Thank you!

 

MTloaf's picture
MTloaf

AP will give you lighter, softer bread with less chew to the crumb. 

BF is stronger and I use it for breads with add ins like fruit, nuts and seeds to help give it some lifting strength. It will require and handle more water than same recipe with AP.

LauraJP's picture
LauraJP

I love using about regional 30% whole wheat, so maybe that leans towards BF

Yippee's picture
Yippee

Here are some great resources that will provide you with answers that you want plus more helpful information about flours:

https://www.thefreshloaf.com/node/54803/chasing-thin-crispy-not-thicktough-dough

https://www.thefreshloaf.com/node/67524/loaf-cracking-outside-score

Yippee

LauraJP's picture
LauraJP

I like some chew? Toothiness? I don't know bread lingo lol. I"ll check these out, thank you!