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Can I substitute bread flour for all-purpose in a baking recipe?

asked by katiebakes over 3 years ago
4 answers 21223 views
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gt9
added over 3 years ago

Yes, as long as you aren't making a cake.

Rays-2
added over 3 years ago

Bread flour has a higher protein content, so whatever you make won't have as tender a crumb as if you were using AP flour. If you have some cake flour, you might try combining a bit of it with the bread flour, to more closely approximate the AP flour.

Dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added over 3 years ago

I agree with gt9, but to the nix on cake I would add pie dough, cookies, muffins, scones . . . it might be easier to make a trip to the store. Alternatively, make bread!

Default-small
added over 3 years ago

Bread flour is really only suitable for bread, specifically chewy, crusty "artisan" type breads. I really wouldn't use it for anything else. It's higher protein, and will give you more gluten development, so your final product is going to be more chewy, tougher and less tender. Not a desireable quality in anything other than a hearty bread.