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It is interesting this.
I tend to bake with a French Flour at the minute and compared to the Shipton stuff, which I reserve for feeding the starter and the occasional loaf, it gives a completely different textured bread.
Now I do suspect thats due to the additive differences, but watching the Chinese cooking demystified latest release on the difference in granule size between Chinese and western AP/ bread/ pizza flour was interesting.
Might buy as like books whilst cooking, might ask @lynx for the pdf ;)
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Are you talking about french bread flour? It has a lower protein content compared to uk bread flour and takes less hydration than uk/american/canadian flour, hence goes stale quicker than uk baked breads as it has lower water content once cooked.
Offered to put the books I have on pCloud as it is free and can share the links. Anywhere I can put the books up to share, for free, and I'll do it.
lynx
Flour water salt yeast?
I personally think it’s a good and thorough explanation of techniques and processes. It’s a great introduction to making decent bread at home. I would say that the hydration is a little high for UK flours, and the yeast quantities are often a little too spartan. Also be aware that it assumes a very warm environment (average 21 Celsius), for proving times etc.