"bread flour"
"Kenneth" > wrote in message
...
> On Wed, 03 Dec 2003 19:01:01 GMT, "Graham" > wrote:
>
> >
> >"SCUBApix" > wrote in message
> ...
> >>
> >> "Dee Randall" > wrote in message
> >> ...
> >> > I don't know if this is true or not, but I've heard that bread flour
has
> >> > added to it, citric acid (vitamin c) powder to make it bread flour.
> >> >
> >> > I tried adding the teeniest pinch of citric acid to my all-purpose
flour
> >> for
> >> > a pizza crust, instead of using bread flour which seems to make it a
> >> little
> >> > too bubbly for my tastes. The addition of the citric acid did
change
> >my
> >> > crust.
> >> >
> >> > Big imagination?
> >> > Dee
> >> >
> >> It may change the texture of the dough but you did NOT make bread flour
> >out
> >> of All Purpose flour. The difference between bread flour and all
purpose
> >> flour is the protein content. Bread flour has more. However, I don't
know
> >of
> >> any 'official' value that allows one to call flour bread flour. Most
bread
> >> flour I believe is in the 14-16% protien range while All Purpose flour
is
> >in
> >> the 9-11% range. However, I believe some flours are in the 12% and are
> >used
> >> for either flour.
> >>
> >
> >Furthermore, ASCORBIC not citric acid is vitamin C. Minute amounts are
> >added in the "dough conditioners" to aid the yeasty-beasties to breed
but
> >they don't turn an AP flour into a bread flour.
> >Graham
> >
>
> Howdy,
>
> I would add a comment to this...
>
> It is often unnecessary (or even undesirable) to use "bread" flour for
> making bread. Most of the classic French breads are made with wheat
> flours so low in protein that they would not be described as "bread
> flour" by the American millers.
>
> HTH,
>
> --
> Kenneth
>
> If you email... Please remove the "SPAMLESS."
Just to piggy-back on this, Carol Field recommends all purpose flour for the
breads in her book, "The Italian Baker."
Barry
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