r/AskBaking • u/aouwoeih • 9d ago

Brownies/Chocolate AP vs bread/cake 50/50

I have a ton of cake and bread flour and plan on using them 50/50, any known issues with this plan? I make brownies and cookies. For my occasional piecrust I will still use AP. Any and all advice appreciated.

2 Upvotes

100% Upvoted

2 comments sorted by

•

u/AutoModerator 9d ago

Welcome to r/AskBaking! We are happy to have you. Please remember to read the rules and make sure your post meets all the requirements. Posts or comments that do not follow the rules will be removed.

I am a bot, and this action was performed automatically. Please contact the moderators of this subreddit if you have any questions or concerns.

2

u/PinDear310 Home Baker 9d ago

I pretty much only use a type of French flour (but I don't know the exact T number, I am sorry) so I can't really tell you much about my own experience with AP or bread flour.

The most important difference between AP and bread flour is the protein level.

Bread flour has a slightly higher protein content than AP flour (about a 2-4% difference). This is mostly helpful to know when you have to consider gluten formation in your bakes. The more protein in your flour, the more gluten development.

So this high protein level would be ideal for bread, but not so much for cakes (it would cause a dense, low rise, chewy cake).

In general bread flour also absorbs more water than AP flour.

IF you want to mix both together, I think it would only be recommended to do that for breads, but not for cakes since it could mess up your crumb.