Quote:
Originally Posted by wdfifteen
You can make bread with all-purpose flour. I like bread flour because its higher protein content produces a texture that I like. I have even been adding gluten via vital gluten to bring the texture around to what I like. The extra gluten produces bread that toasts with a crunchy crust on the outside and full bodied texture inside that your teeth sink into. Bread is so versatile- you can make it to suit your tastes (as long as you like bread at all).
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Agree, even though the difference is 1-2% protein. One thing you don't want to do is make a cake with bread flour, unless you like really dense cake.
As far as the 00 pizza flour goes, I don't think it makes much difference until you get a true Neapolitan oven and can get temps up around 900 degrees. 00 can take higher hydrations and still be shapeable but at my oven temps (700 or so at the steel) it doesn't matter much. My pizza guru Joe Varasano seems to agree.