How much difference in yield between bread flour at 12.7% protein, vs. all purpose (AP) flour at 11.7%?
It really doesn’t sound like much when you think about it, but I figured I’d put it to the test. Every flour is different, so different brands may yield different results. For the purposes of my experiment, I used King Arthur brand flour in the U.S. since I have always had success with it.
I began again much the same as experiment #1: 450g of each flour in separate bowls, each hydrated with 236g of water. The resulting weight was again very similar after combining, and I evened them out as before to start at 670g each before washing. I washed in very much the same way as before, too: 3 times each in 3-minute increments, using cool water, then lukewarm, then cool. I noticed as I was washing that the bread flour got to the consistency and water clarity that I was aiming for faster than the AP flour. For those of you who like to get things done as quickly as possible, that’s worth noting.
This time the weigh-ins at the end of resting and wringing out were much more noticeably different. The bread flour weighed in at 225g, and the AP at 186g. Rounding both up to the nearest percent, I got 34% gluten yield out of the bread flour, and 28% yield out of the AP. Thinking in terms of grams, if you begin a recipe with that calls for 6 cups of flour, you’re now talking about a difference of 78g in your final result, and many recipes call for even more. This could lead to some significant differences in the final product, especially when it comes to mixing in wet ingredients for seasoning or adding additional proteins.