Walked into a bakery in Portland last week and changed my mind about bread flour

I always thought all-purpose flour was fine for crusty loaves, but I stopped at Little T Cafe on 12th Ave and saw they used King Arthur bread flour for everything. The baker showed me their crumb structure and I finally got it. Their $4 baguette had way better texture than anything I've made at home. Anyone else find a particular flour that actually made a difference for them?

2 comments

2 Comments

the_morgan23d ago

that $4 baguette was better than anything I've made at home" - man, I felt that in my soul. bread flour really is the secret, I switched a few months back and never looked back.

the_river23d ago

That $4 baguette from Little T really changed how I see flour. I remember the first time I tried bread flour after years of using all-purpose, and the difference in chew alone was wild. The crust stayed crispy way longer too, like two days later I could still get a good snap. I started mixing in a little whole wheat bread flour sometimes and that added even more flavor. It's funny how one ingredient switch can make you rethink everything you thought you knew about baking.