I used to pooh-pooh bread flour, but a $9 bag changed my mind last Tuesday

For years I baked all my sandwich loaves with all purpose. I figured why bother, it's all wheat right? Then my neighbor brought over a loaf she made and the crumb was just... different. Chewier, taller, held together better. She said she used bread flour from the bulk bin at our local co-op, cost her under nine bucks for enough for four loaves. I tried it that weekend with the same recipe I've used for three years and the dough actually felt stronger when I kneaded it, like it fought back a little. The loaf rose about 20 percent higher than usual. I still use AP for cakes and muffins, but for anything yeasted I'm converted. Has anyone else noticed a huge difference, or do you think it's all in my head?

1 comments

1 Comment

drew_reed6223d agoMost Upvoted

Yeah, once you feel that dough fight back it's hard to go back to AP for bread.