February 13, 2016 - 5:27pm
why add pastry flour to dough?
hi,
I've always had this idea that higher gluten is always better and so am confused when I saw receipts that add low gluten pastry flour to high gluten flour. And I'm very surprised that these receipts often produced very good quality bread.
So my questions are:
1) why should we add low protein flour to dough?
2) what's the upper limit for the proportion of the low protein flour?
3) when should we add low protein flour?
thanks!
Liming