Comparing "Bread" and "The Rye Baker" Formulas
I have been browsing the sourdough rye chapter in Hamelman's "Bread" and various chapters in Ginsburg's "The Rye Baker". One thing I noticed when I found similar formulas in both like French-style mixed rye and whole wheat is that Hamelman tends to use high gluten or bread flour for the non-rye fraction; Ginsburg tends to use AP (which is very rare anywhere in "Bread")..
One possible reason for this is that Hamelman is writing primarily for commercial bakeries, which need high volume showy loaves popular with the general public. And, they have easy access to flours with any specs they like. "The Rye Baker" seems oriented more toward authentic regional breads from home kitchens or even traditional small town bakeries where specialty flours would be harder to find or at least be more expensive.
I'm not complaining, but I am wondering if anyone else has noticed the difference. And, if more skilled bakers than I see any consistent difference in the results - not better or worse, but more of a sophisticated city style vs a more rustic style. Yeah, I know that Hamelman's bakery was in Vermont but I suspect his clientele included a lot of big city vacationers and refugees.