I wouldn't recommend doing that. Bread flour is much higher in protein than AP, which translates to more gluten. By the time you rolled the dough through the pasta machine, you'd end up with a fine noodle, but not such a good tart shell. Likely it would end up tough, chewy and unpleasant.
Agree. Probably best to make it once as written and see the texture you get, results from baking times and so on. If second time and beyond, you want to modify, then suggest you use all-purpose and up to half volume of another flour (like bread flour). That last is largely because the flours have different protein content (about 8-11% for AP, 12-14% for bread) and that gives differnt results in texture, need for moisture, etc.
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If second time and beyond, you want to modify, then suggest you use all-purpose and up to half volume of another flour (like bread flour).
That last is largely because the flours have different protein content (about 8-11% for AP, 12-14% for bread) and that gives differnt results in texture, need for moisture, etc.