rnadal9

January 17, 2012 at 10:43pm

Is there an advatage in using high gluten flour? If so does it change the recipe? Tony Hi Tony, We find that high gluten flour makes the crust too tough, and really doesn't give the true baguette texture. Of course, you're the baker, so give it a try to see how you feel about it. ~ MaryJane
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