Is there a reason for the bleached white flour? Will unbleached flour change something?

Question

Smaug · Answer

By the way, if this is your taste in pie crusts I'd recommend looking into Rose Levy Barenbaum's "perfectly flaky and tender" ppie crust.  Kind of a weird recipe- it's mixed in a plastic bag (I think there's also a food processor version) but it handles beautifully and indeed does make an extraordinarily flaky and tender crust- too much so, for my taste- I like a crust to have more bite- but it certainly succeeds at what it sets out to do.

PieceOfLayerCake · Answer

I feel like I get a stronger flake when I use bread flour, just barely hydrate it, then let it rest for a few hours (overnight if I have it). I rarely find a good reason to buy bleached flour...I'll buy cake flour for an angel food cake, but that's about it.

Kristen M. · Answer

I do recommend bleached flour for the most tender pie crust. Here's more info on the bleached flour—one of the 5 tips for success that I gathered from Stella (and my experience) and linked on the recipe page: https://food52.com/blog...

Smaug · Answer

I tend to agree that if you're careful with handling and hydration the flour doesn't matter that much.

PieceOfLayerCake · Answer

You should be fine with AP flour. The bleaching process lowers the ph in the flour which does soften the protein a bit. Its extra insurance against gluten formation, but its not at all necessary. In fact, I use bread flour in my pie crust, and its never ever tough.

HalfPint · Answer

Bleached all purpose flour because there is less gluten formation (leading to tough crusts) since the protein content is lower than the unbleached.  Results are a tender crust without the stress of overworking the dough.  I think you can still use unbleached AP flour, but you'll have to be mindful of how much you work the dough, which sort of negates the "No-Stress" part of the recipe.

tia · Answer

Just having read Stella Parks' cookbook, I'd be willing to be that she's calling for bleached for a reason.  I even recall reading a reason but unfortunately I don't have the book here.  I'll try to remember to find it when I get home.

Smaug · Answer

I'm a little vague on the chemistry, but bleached flours are generally regarded as softer than unbleached and are preferred by some for pastry making.

Is there a reason for the bleached white flour? Will unbleached flour change something?

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