Lippy Posted September 15, 2004 Share Posted September 15, 2004 I just took a challah out of the oven, the first I've ever made using bread flour. All these years, I've had the notion that bread flour would produce a heartier, heavier bread than I like, and I've never used it. Shirley Corriher, in Cookwise, showed me the light. The higher gluten content of bread flour allows lets the bread rise better. Am I the last to have learned this? 10 Quote Link to post Share on other sites
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