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March 1, 2021 - 5:16am LauraJP Strong (bread) vs Med (KAAP) flour for artisan loavs? Wise bakers, Where can I learn a little more about the merits of using med (KA AP) vs strong (KA bread) flour in my bakes? I m self taught largely using FWSY recipes (still playing with the proof times, and reading lots and lots from other bakers including Tartine, Perfect Loaf, Trevor, etc.). I ve. been pretty happy with decent results, but getting more serious about consistency so I can batch bake 4 loaves and share (my house gobbles up an entire loaf by noon on bake day).  So..I began learning using BF. We don t mind the chew of the loaves. But after reading Hamelman, Martin Philip and Forkish who all use med (King Arthur AP),  yesterday I tried a hybrid batch (Pain de Campagne) using 1/2 KABF and 1/2 KAAP. I d been focused on 100% sourdough for a bit, so this was the first time I d done the hybrid (.2 percent yeast plus sourdough) in a good while. 

Martin philipPerfect loafKing arthurPain de campagneWhole wheatGluten freeமார்டின் பிலிப்சரியானது ரொட்டிகிங் ஆர்தர்வலி டி வளாகம்முழு கோதுமைபசையம் இலவசம்