I would love your feedback on this. I have been to KAF headquarters and taken many classes on bread baking. The KAF chefs told me directly that they use all purpose flour for their bread and they don’t think it makes a difference at least in French based breads like baguettes. They use all purpose flour for the breads they sell as well which are award winning. They explained to me that the texture differences are the result more of a bakers technique. So much so that you can actually tell who made the bread by looking it. It’s like a signature. Most bakers, I was told, don’t understand the subtleties of technique and so the result seem to be due to flour or randomness. I personally have learned to replicate the technique and gotten amazing results. I was surprised by what they told me about flour as I always put a lot of emphasis on bread flour. I would love your thoughts. :) Thank you for the well written article.

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