I want to make soft dinner rolls and would like to substitute the chefs flour for bread flour.
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All manner of specs are available at caputoflour.com.
QueenSashy is a trusted home cook.
The specs are on their webpage. But I remember the SeriousEats article, which stated that the flours have the same protein content (12.5%), and that the difference is in the blend of wheats that go into the flour. Apparently it is a closely guarded secret. http://slice.seriouseats...
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Well played. You deserve a cookie.
Channel some island vibes to get up and at 'em.
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