Any reason not to use strong flour (also called "bread" flour) in this recipe? Why would a recipe for bread call for all-purpose flour?
Recipe question for:
Jeff Hertzberg and Zoë François' 5-Minute Artisan Bread
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3 Comments
You could certainly substitute bread flour in this recipe, but if you do you should increase the water slightly (5 to 10 percent), since bread flour absorbs more water than AP flour.
http://www.artisanbreadinfive.com/2008/02/10/qa-flour-and-water
You also might try asking them on their website, as one of the co-authors suggests in a comment on the recipe:
"Hey all:
I'm Jeff Hertzberg, one of the co-authors of The New Artisan Bread in Five Minutes a Day, where this recipe comes from. If you have questions about the recipes, just post one on our site: BreadIn5.com -- at any "Comments" or "Reply" field.
And yes, the 5 minutes refers to the active time required for each 1-pound loaf.
Jeff"