re: #319 Justanotherhuman

I found there is a significant difference, so I always use bread flour. It has more protein, which helps in gluten development, than AP and also gives a better “chew” than AP. If you’re using AP flour for baguettes, don’t, because you won’t get the air pockets you desire in baguettes. If I use AP at all, it’s unbleached.

My problem with baguettes is always getting a pale, gray crust and not enough air pockets. I thought I was over proofing, but maybe the oven is not hot enough? I bought an oven thermometer and I will try again on Sunday.