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Switching from AP to Bread Flour

Discussion in 'Pastries & Baking' started by kokopuffs, Nov 20, 2009.

  1. Nov 20, 2009 #1
    kokopuffs

    kokopuffs

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    For the past two years of breadmaking I've used, for my 6 cup recipe, KA AP flour with 2 C water, plus salt and yeast.

    Today I've begun making my std 6 C loaf using KA Unbleached Bread Flour; therefore I've gone from using a flour at 11.7% protein to 12.7%. There water volume has increased from 2 C to 2 1/4 C. Although the dough feels a bit more hydrated, I'm wondering about the rise, crumb's texture and flavor.

    Any comments appreciated. BTW the loaf goes into the oven in about 90 minutes! :peace:
     
  2. Nov 20, 2009 #2
    kylew

    kylew

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    Assuming the gluten is properly developed, a bit more work with a higher protein flour, if the doulg is more hydrated I would anticipate a more open crumb.
     
  3. Nov 20, 2009 #3
    boar_d_laze

    boar_d_laze

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    Too many variables, not enough information for me to hazard a guess.

    Awaiting with bated breath,
    BDL
     
  4. Nov 20, 2009 #4
    kylew

    kylew

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    Chicken! :)
     
  5. Nov 21, 2009 #5
    kokopuffs

    kokopuffs

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    Crumb at this point is just as open as my loaves made with AP or 5 C AP + 1 C Rye or whole wheat flour. Flavor is good and seems a bit stronger. Crumb structure seems a bit stronger, too.

    Next time I plan to reduce hydration a bit in order to firm up the loaf and give it a taller rise and slightly drier skin. Otherwise I'm completely satisfied with the percentage increase and flavor.

    As always, onward and upward.