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#1
09-17-2010, 07:43 AM
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 Using Caputo flour to make a baguette (?) Hi all, I've been making french baguettes using na mix of bread flour and unbleached all purpose flour. I was wondering if someone has ever tried making them with the caputo flour instead. The Type 55 flour, which is used in France, has 10% of protein and it seems to me that using a flour with an slightly higher protein content (about 11%) might work better than US flours. Am I worng or could anyone comment on this?? Any help is much appreciated!  |
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| baguettes, bread, caputo flour |
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