05/01/2026
I tried bread flour for the first time & I 10/10 recommend. I have always been intimidated by it (not sure why), so I’ve stuck with all purpose for all of my baking. Safe to say I will now be using bread flour for all recipes, because YES I see a difference!
During stretch & folds my dough felt stronger than it normally does. Using bread flour also allowed me to space my stretch & folds further out for gluten development. My bulk fermentation did not take as long as normal either!
During shaping, I felt like I didn’t have to be as “careful” with my dough because it was stronger, which made it hold its shape better too!
Overall, I could tell a difference throughout the process as well as when eating - the loaf felt a lot lighter & more airy!!
If you’ve been wanting to make the switch do it! If you have already been using it, I’m sad to join the club this late lol