Ive just bought The Bread Bible and reading through the recipes, I noticed that several white breads, including the basic white sandwich loaf and the baguette use all purpose flour in the recipes. I live in Spain, and we dont have white all purpose flour here, just plain flour, cake flour, bread flour (11% gluten) or strong flour (13%). I can also get hold of Italian 00 flour if I need to but not so easily accesible. Could you please recommend which flour I should be using? Thanks very much
Good morning. I believe that “PLAIN FLOUR” is the counterpart to America’s ALL PURPOSE flour. Which flour you will enjoy is personnel. I prefer a soft dinner rolls so I blend AP with a weaker flour like pastry flour or cornstarch. Soooo, you must experiment for your likes. Keep in mind however each flour has a personality of it’s own The stronger the flour it will require a little more hydration.
I can add this for your consideration, In blending you can add cornstarch….In Europe I believe it is known as cornflour. It is the flour that thickens desserts like puddings. In doing this proceedure you will lower the gluten protein strength.
I would suggest this to you just to begin with. (Adjustments later on) for the basic white sandwich bread I would start off using the Plain Flour. For dinner rolls either the bread flour (13%) then perhaps blending that with Plain flour…see which one is appropriate for you. When blending always sift the flour twice.
I hope I was able to help you make the right decision for yourself today.
Good luck & HAPPY HOLLIDAY’S to you young lady