Liz

August 13, 2009 at 10:08am

Great blog - I can't wait to try this recipe. I'm curious - why does the recipe call for all-purpose flour instead of bread flour? Thanks! Hi Liz, Our all purpose flour has a high enough gluten level to make great breads, so we do use it for breads often. All purpose flour is what our production bakery uses for their baguettes as well. It is also very accessable to most of our customers from local retailers, so no special ordering is needed. Happy Baking! ~ MaryJane
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