Bread flour or AP flour?
I am looking at your recipe for the "Pull-apart bread with mozzarella and pesto" and wondered if the "wheat flour" should be bread flour or AP flour. Thanks.
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The general rule of thumb with bread recipes that call for yeast, is to use bread flour. However, I've found that with recipes for things like dinner rolls or bread that isn't meant to rise a lot (like a full loaf of bread in a loaf pan), then using AP flour will work.
The reason for this is because Bread Flour has a higher protein content which becomes stretchy and elastic during the kneading process. When the yeast starts producing gases, the dough captures and then stretches and rises with those gases. AP flour generally has a lower protein content and therefore will not have as much stretching ability like bread flour.
For this recipe, I would probably use bread flour in place of the "wheat flour" and you could use AP flour in place of the "durum flour". Durum wheat is lower in protein so AP flour would be similar. I hope this helps!