Peter Aitken wrote:

> Bread flour is not automatically better for all breads. The higher gluten is
> an advantage for some kinds of bread but not for others. In fact, I recall
> reading that in France bakers use an all-purpose flour, gluten-wise, for
> baguettes. However you do not want to use just any all purpose flour because
> the gluten content can vary from 8% which is too low for most breads to 12%
> which is fine. Check the nutrition label which usually lists grams of
> protein per 100g of flour. That number is the gluten %.

Could you post a quick, off the top of your head, list of which breads
are best made with bread flour and which are better with all purpose?
I'm guessing that bagels and pizza dough like the high gluten and
croissants and muffins, being more cake-like, prefer the all-purpose.

--Lia