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Swore off bread flour for a year, then a guy at the farmers market in Tulsa handed me a loaf that changed my mind
I was using all-purpose for everything because a friend told me bread flour made loaves tough and dense, but his loaf had a chew and rise mine never got, and he said he just uses it at 12% protein and stops mixing earlier than he thinks. Has anyone else switched flours and had their knead time change on them?
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taylor.sean15d ago
Protein percent is more about the wheat, not just the flour.
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