What would happen if you ran out of bread flour but still wanted to make bread? Or the store had an awesome sale on cake flour which you were tempted to use instead? Flour is basically just flour, after all, no? There’s not much difference between Pastry and All Purpose, besides a bit more protein, right?
As an experiment, the class did a test this week to see what each of four types of flour could make, using the same recipe for each and changing only the type of flour used. The recipe was put together by team of Chelsea, Connor and Lauren.
We tested simple panned bread loaves made from:
- Organic Bread flour
- All Purpose flour
- Pastry flour
- Cake flour
Each batch were made with the exact same ingredients except for the flour, in the same quantities and mixed in four identical 10-quart mixers. Each mix made four identically sized loaves and baked for the same amount of time. Although not under strict laboratory controlled conditions, these were, in effect, identical breads.
How much does a cup of flour weigh?