Author Topic: Going from hg to ap  (Read 662 times)

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Offline lennyk

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Going from hg to ap
« on: April 23, 2013, 10:22:38 PM »
I presently use hg at 60%.

What can I expect if I switch to ap ?
I know the hydration probably will drop a couple % and dough will be looser to handle.

Will I be safer from getting tougher dough from any over kneading ?

Reason I want to contemplate ap is that my mixer(dlx) is pretty maxed out with the 2kg of hg I put in it and adding the final amounts of flour takes some time as it has to be done bit by bit.
I gather that with ap the mixer will have an easier time and the overall mixing should be quicker.

L


Offline grathan

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Re: Going from hg to ap
« Reply #1 on: April 25, 2013, 09:19:51 AM »
I think the flavor will change and perhaps the oven spring(less). 

I recently did a comparison of the same recipe with both types and found the AP to be more favorable on every pie I made. Not only is HG tough to work with, it was also tougher to chew on thick crust. Perhaps this type of strength would be good on a thin crust.