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Poilane/Whole wheat loaf...crumb structure?
graham wrote:
> "Brian Mailman" > wrote in message > ... > graham wrote: > >> Poil?ne uses a softer wheat flour than we would normally use > > Could you put in a measure of cornstarch (cornflour to > Anglo-Anglophones) to "soften" it? If you mean less gluten? > > No. Just use AP flour with a protein content of around 11%. > Graham And if the AP flour available is 13%? B/ |
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