Author Topic: All-purpose flour vs. Bread flour  (Read 395 times)

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Offline 9slicePie

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All-purpose flour vs. Bread flour
« on: July 29, 2014, 10:14:26 AM »
Can the experienced members explain which type of flour is better to use?

For example, I heard for Sicilian pies (esp. if you want a crispy bottom crust), one should use bread flour.


Eagerly awaiting the informative responses.


Offline Pete-zza

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Re: All-purpose flour vs. Bread flour
« Reply #1 on: July 29, 2014, 05:30:03 PM »
9slicePie,

The type of flour to use is often dictated by the type of pizza one wants to make, although even then there are many types of pizzas that can be made using different flours. You might get some insights in this recent post where I tried to address the subject:

Reply 4 at http://www.pizzamaking.com/forum/index.php?topic=33051.msg327297;topicseen#msg327297.

Peter

Offline MightyPizzaOven

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Re: All-purpose flour vs. Bread flour
« Reply #2 on: July 29, 2014, 07:10:24 PM »
Bread flour brown faster than all purpose flour. if your baking temperature is less than 600 deg F, I would use bread flour.
Bert,

Offline 9slicePie

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Re: All-purpose flour vs. Bread flour
« Reply #3 on: July 30, 2014, 01:21:27 AM »
Thanks guys

Offline mkevenson

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Re: All-purpose flour vs. Bread flour
« Reply #4 on: July 30, 2014, 12:11:28 PM »
Just a rookie here, but, my experience has shown that higher protein flour, bread, produces a dough that is not as soft as lower protein flour, AP or Caputo 00 Pizzeria. I personally like to mix the two. Probably the best way to see the difference is to use both and compare. May take many bakes to appreciate the results, but MMMMMMM, more pies to eat!

Mark
"Gettin' better all the time" Beatles

Offline TXCraig1

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Re: All-purpose flour vs. Bread flour
« Reply #5 on: July 30, 2014, 12:58:33 PM »
If you are new to pizza making, just about everything is more important than the flour. Get a decent flour - AP or BF and work on your fundamentals. I doubt any single element distracts more new pizza makers from the things that will actually improve their pizza than does worrying about the flour.
Pizza is not bread.

Offline Aimless Ryan

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Re: All-purpose flour vs. Bread flour
« Reply #6 on: July 30, 2014, 01:41:20 PM »
I doubt any single element distracts more new pizza makers from the things that will actually improve their pizza than does worrying about the flour.

Developing the gluten; windowpaning.

Offline TXCraig1

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Re: All-purpose flour vs. Bread flour
« Reply #7 on: July 30, 2014, 02:05:40 PM »
Windowpaining is definitely a distraction from things that matter, but I would estimate from questions asked here that worrying about flour outnumbers it 100:1.
Pizza is not bread.