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Difference between bread flour and all purpose?

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I want to make the no-knead artisan bread recipe from the NY Times that was linked in a recent post. I know this sounds like a dumb question but I'm going to ask it anyway. Can I use bread flour instead of the all purpose flour called for? Do I have to make any adjustments? What exactly is the difference between the two flours? Thanks!

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  1. I think you'll find all of your answers here: http://www.ochef.com/97.htm

    1 Reply
    1. re: todao

      Thank you, that link was just what I needed to know.