Strong Bakers Question
July 28, 2010 5:43 PM Subscribe
What is "Strong Bakers Flour"? I'm in Canada. I'm a baker. I understand that this flour is higher in protein, but the bags never specify what the protein content is.
Is it regular hard red winter wheat, or something particularly strong? I just took a job at a restaurant and I'm doing their breads for service. The flour they call "Hard" is actually strong bakers flour, not standard bread flour. In another bakery we used strong bakers flour in conjunction with unbleached AP to give our doughs extra structure. At this new place, they expect me to use all strong bakers flour in many formulas. The resulting doughs absorb lots of water so that they feel unusually dry, even at higher hydrations. The doughs are also tight feeling, and lack extensibility. I don't know exactly what my question here is, but I want to figure this out and decide if we should consider switching hard flours.
I hope there is a professional baker or two out there who can offer some insight. I have tried the Fresh Loaf archives but the participants there are mostly amateurs who don't understand the world outside the King Arthur catalogue.