September 20, 2010 at 7:53 pm
#701978
cjboffoli
Participant
westseattledood: Hmm. I’m not buying it. The bakery may not want to give up their secrets so easily. I’ve eaten a lot of baguettes and have done enough baking to know that standard “AP” flour is going to produce a chewier baguette. I suppose they could be amending their flour with something else that would soften the result (like fructose). But I still maintain that it is the added rice flour which gives classic bahn mi bread its combination of softness and delicate outer shell.