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Author Topic: AP vs. Bread Flour for Sicilian-style pies  (Read 1272 times)

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Offline The Pontificator

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AP vs. Bread Flour for Sicilian-style pies
« on: May 09, 2019, 05:12:29 AM »
Is there any particular reason to use one over the other when making Sicilian-style pizzas?
When's the last time you ate a salad?

Offline RockyMountainPie

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Re: AP vs. Bread Flour for Sicilian-style pies
« Reply #1 on: June 07, 2019, 01:32:58 PM »
I would lean towards bread flour or even high gluten flour for these. 

Offline Jose L. Piedra

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Re: AP vs. Bread Flour for Sicilian-style pies
« Reply #2 on: June 23, 2019, 03:33:42 PM »
AP works but you get a better rise w/BF

Offline The Dough Doctor

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Re: AP vs. Bread Flour for Sicilian-style pies
« Reply #3 on: June 23, 2019, 04:27:50 PM »
One of the biggest problems with any AP flour is that there is no real standard for it ("all purpose" just what is that flour intended for?) it can be milled from soft wheat varieties (think cake and pastry flours) or it can be milled from hard wheat varieties like bread flours are. This can pose a problem when changing brands of AP flour too. I've seen protein levels for AP flour from a low of something in the 9% range to as high as 11.5%, this is why some swear by AP flour while others swear at AP flours. It is also why I don't ever recommend using an AP flour. Bread flours, on the other hand, are designed for baking bread and bread like products (pizza included) and as such they are much better defined as to the type of wheat they are milled from as well as the protein content falling within a usable range for making pizza.
Tom Lehmann/The Dough Doctor

Offline Jose L. Piedra

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Re: AP vs. Bread Flour for Sicilian-style pies
« Reply #4 on: June 23, 2019, 05:12:50 PM »
Yeah, I almost forgot, I was talking about Canadian AP which has a lot more protein.

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