December 7, 2018 - 11:30am
Bread Flour vs AP in Hokkaido Milk bread
Gurus, I've done 2 Hokkaido milk bread recipes in the last week. Both very similar and an iteration on TxFarmer's recipe. She used 1/2 AP and 1/2 Bread Flour, as did I. Both turned out well. Floyd, our host used AP in his yeasted version.
On the internet, I keep reading most recipes talk about using only Bread Flour b/c it will rise more. I'm stumped as to why this should be so.
Any thoughts?
example: https://www.chopstickchronicles.com/shokupan-japanese-fluffy-white-bread/#wprm-recipe-container-7360
Here's a screen shot from that link:
Screen shot 2018-12-07 at 2.27.45 PM.png