I recently obtained a copy of T. Keller's Bouchin Bakery, which I greatly enjoyed. I am, however, perplexed by use of AP flour instead of bread flour throughout the book. Is there a reason for this? I assume this makes for a lighter crumb? I do note that most of the recipes specify to knead the dough for 20 mintues. Could the extended kneading time (I usually use 4 to 8 minutes) compensate for the lower gluten content in the AP flour? If using bread flour in these recipes, then, should one decrease kneading time?
Which recipes are you referring to? The ones for bread specifically or others as well (cookies, brownies, etc)?
Just the bread recipes.
I'm also interested in hearing other people's opinion on the long mixing time. I can also add that their basic formula is based on a 73% hydration and a 20-30 mins autolyse.