Can you replace Bread Flour with All-Purpose Flour?

Usually, some recipes will say they are interchangeable & I've had no probs using AP for everything w/o having to make any differences in the amounts... I think you got a bum recipe & shoulda added more flour when you noticed it was too sticky....

The humidity in your home, etc, could affect, & sometimes measuring is off, so you have to know what type of dough you are dealing with & how to correct it....

Some times with my same bun dough recipe, I may have to add a little more flour or water as different things could affect it... some times, I don't have to add at all.... you just have to babysit it at the beginning & watch how it's pulling together... if it's too sticky, add a tablespoon of flour at a time; if it's too dry & not pulling together properly, add a tsp of water at a time... =)

P.S. for families that need to be gluten-free, I never use gluten & get excellent results with my breads & buns.... we don't need to be gluten-free, it just costs more to add it & I don't need it... =)

I've done pizza doughs perfectly fine w/AP, too, not bread flour... so must be my recipes & knowing how to work with doughs...

Okay, I was reading my bread machine manual & it was talking about how bread flour has a higher protein content that becomes gluten when mixed with water. That makes it more durable & elastic (giving it a better structure) than AP flour. Then it says that wheat flour is the only grain flour that contains the type of protein that becomes elastic when needed, unlike barley, rye, oat, etc. Sooo, my always substituting some of the AP flour with Wheat flour (to make it more healthy) gives it the gluten-type structure it needs. =D

How to check dough balls is on page 9 in the following link (but it's page 8 in the actually manual)... it says: Dough Ball..... (it's at the bottom of the page)

http://kitchen.manualsonline.com/manuals/mfg/toast...

My rule of thumb is if it's going to be a sweet dough, it should be only slightly sticky & can leave a little on your finger.... the other doughs I just go with slightly sticky to the touch but leave nothing on your finger... =)

Bread Flour Substitution

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You can use AP (all purpose) flour, but it will turn out a little different. The main reason is that bread flour has more gluten. Gluten is what gives the elasticity (stretch) and density to the dough. If you knead the pretzel dough a little longer than the directions call for, it should make up for some of the difference by allowing more of the gluten to develop. Go ahead and give it a try, they should come out fine.

Bread flour has a higher gluten content, trying to substitute won't result in the right consistency in dough. I have experimented with pizza dough, using AP instead of Bread flour. It was just a sticky mess.

replace bread flour purpose flour: https://tinyurl.im/e/can-you-replace-bread-flour-w...

to make good bread you need GLUTEN, that makes the dough elastic and also lets it rise.

to make sauces and soups you need more -starch- as a thickener.

so, there is a reason for the two different makes of flour.