flour will be a bit more thirsty I up the hydration 2%. But I have to admit I take recipes the other way subbing AP for bread flour. With my AP....... bread flour is an overkill for bread and the crumb isn't as good. But for Higher % whole grain breads, 50% or over, I like the bread flour.
I used to mix store brand 10% AP and Bread flour 50/50 or add VWG to the store AP to get it up to 11.5 or so. All of them work. If I'm using a bunch of no gluten flour like rye, quinoa, oat buckwheat in the mix, then I might use High Gluten flour to balance things out. I just don't like the texture of the crumb for bread when too high a gluten flour is used - its not bagels or pizza:-) Baguettes are made with the lowest protein AP flour you can find.
flour will be a bit more thirsty I up the hydration 2%. But I have to admit I take recipes the other way subbing AP for bread flour. With my AP....... bread flour is an overkill for bread and the crumb isn't as good. But for Higher % whole grain breads, 50% or over, I like the bread flour.
Dabrownman, you have the best comments. Thanks for clarifying this.
I used to mix store brand 10% AP and Bread flour 50/50 or add VWG to the store AP to get it up to 11.5 or so. All of them work. If I'm using a bunch of no gluten flour like rye, quinoa, oat buckwheat in the mix, then I might use High Gluten flour to balance things out. I just don't like the texture of the crumb for bread when too high a gluten flour is used - its not bagels or pizza:-) Baguettes are made with the lowest protein AP flour you can find.