Hi everyone, I'm quite new to bread baking and was curious whether it is acceptable to mix bread flour with plain flour to get a light, airy interior with a crispy outer crust, similar to a banh mi baguette.
Sokha, I use organic unbleached all-purpose (plain) flour for everything -- yeast bread, sourdough bread, baguettes, laminated dough, cakes, pasta, everything. It makes my life a bit simpler to have just the one flour in my cupboard. No bread flour. No cake flour. (I keep my gluten-free flours and whole wheat flour in the freezer.)
As with the previous post, I use AP flour except for cakes where I use lower gluten cake/pastry flour. I used use bread flour but did not notice much difference at all with King Arthur AP flour.
Sokha, I use organic unbleached all-purpose (plain) flour for everything -- yeast bread, sourdough bread, baguettes, laminated dough, cakes, pasta, everything. It makes my life a bit simpler to have just the one flour in my cupboard. No bread flour. No cake flour. (I keep my gluten-free flours and whole wheat flour in the freezer.)
Thanks Jean, this is helpful! :)
As with the previous post, I use AP flour except for cakes where I use lower gluten cake/pastry flour. I used use bread flour but did not notice much difference at all with King Arthur AP flour.
Thank you! I'll give AP flour a shot next :)
kind of baguette