To fill, thaw the shells in the fridge and then bake them at 300F for 8-10 minutes. You can get the recipe forcreme patissiere right here. I just noticed that I was using wax paper instead of parchment paper my bad. This is important because you need to mix in the flour well (flour needs to absorb all the moisture of the butter-water mix), and having a smooth dough means that you wont have cracked shells later. That means even a sheet rolled to a thin -inch thickness will rise 2 inches 1. Probably one of the best instructional ones Ive read. Day-old croissants go for a swim in milky simple syrup, then are baked low and slow until crispy and golden. Or you can bake the puffs and freeze them until the day of serving. I love hearing from you! Before you seal, take out as much air as possible. Agitating the dough too much can cause the butter to split from the dough, and then youll get a really oily looking dough. By the way, your family and friends are totally lucky to have you!!! Pies and tarts have always. Note: I test all my recipes with both measurements for the most precise and accurate result! Less water in the dough more eggs you will need to add. You can substitute bread flour for AP flour if youd like thicker choux pastry that holds its shape better. If your dough doesnt have a sheen even after adding all the eggs, dont worry! You probably added too much eggs. Oil droplets forming on the bottom of the pan (if youre using non-stick pans). It is widely acknowledged that Crisp n Dry makes the best roast potatoes, but did you know it can bring a magic touch to a whole world of other, daily delights? Thank you! Too runny batter causes flat shells too. They are usually the result of either a filling that's too wet in your bake or an under-cooked or thin pastry base. It was so frustrating that my whole batch was like that. Unfilled cases can also be frozen in airtight container for longer. Remove, drain excess syrup, and cool. You do get a nice crisp shell, but when you crack it open, its not as deliciously custardy or soft on the inside. CHOUX (Pte Choux) While I dont have a problem measuring by volume for some recipes, I always prefer to use weight because that gives more consistent results. Cook time: 30 minutes. Ah, so helpful, Bea. I kept the empty shells in an airtight container after they cooled but the very next day they become soggy. Baked them like a pro, my Parisien friend was so impressed, she ate more than a few . Choux buns (profiteroles, cream puffs), are less likely to collapse compared to eclairs. If you like your dried apples as chewy and a . When the water is starting to boil (butter should be melted at this point), add the flour in one go (do this with the saucepan away from the stove/heat) and vigorously mix the flour in, so that it absorbs all of the water (use a wooden spoon or spatula to do this). RECIPE TESTING NOTES: Some recipes instruct to bake the shells at high temperature first, then lowering the temperature for the remaining bake time. puff pastry package 2. Do your eclairs have sunken concave bottoms? Repeat after me I will never add raw flour to a runny choux pastry dough. Its high in monounsaturated fats (the good guys you find in avocados and nuts), is free from transfats, something you should avoid if youre watching your cholesterol, and its got zero carbs. Didnt disappoint! Add pecans and pulse just until pecans start to break apart, 2 to 3 pulses. Press the paper really well into the corners of the . Who wouldve thought? Do not thaw filled phyllo pastry as it will become soggy. Thats an interesting issue that Ive never had before. Brittle Inspired by a treat at Sea Wolf bakery, Food52's Emma Laperruque makes croissant brittle. Yes, you can! Bake for 45-55 minutes or until golden yellow. Divide the dough in half and shape . Gather the dough into a ball, flatten it into a disk-shape, and wrap in plastic wrap. Do I need to use a stainless steel saucepan for the crust to form when I am cooking the panade, or can I use a nonstick? I place the dough in a pastry bag and seal the bag so that the dough has zero contact with air. Gingham_Ribbon Forumite. This post will help you understand WHY and HOW choux pastry works, with plenty of troubleshooting tips. This way your choux pastry will rise perfectly upwards, and not be lopsided. Heat oven to 350F. Hi, Colleen. To created a raised crust, score a line in the pastry about two-and-a-half centimetres away from the sides of the dough; more or less depending on how wide you want the edge to be. If it seems too dry, add 1-2 more Tablespoons heavy cream. Heating the dough for too long can cause the butter to split from the dough as well. Uncooked dough can also be refrigerated for up to 3 days in an airtight container. I hope you can read this. Wrap tightly with a double layer of foil and freeze for up to 3 months. . Bread flour does result in profiteroles and eclair shells that are more sturdy, and hold their shape better. Step by step photos and video tutorial included. Mix in each addition of eggs before you add the next. So you pipe the pte choux nice and smooth, but when it comes out of the oven, it looks all kinds of weird. I highly recommend weighing the ingredients. Directions. Instead, make a half batch of dough on stovetop (without eggs) and mix it in with the runny choux pastry.FIX #2:Next time, add the eggs one at a time and check the consistency of the dough after the 3rd egg and additional egg as needed. Confectioners sugar slightly caramelizes on the shells, giving them a little extra sweetness and a delightful crunch. One of the easiest ways to enhance the flavors of your fruits with brown butter is to make a tart. How to Reheat If frozen, allow the crisp to thaw in the refrigerator overnight. "A dehydrator is a great tool for any cook, as long as you have some space to dedicate and a little patience," Stroud says. Mix immediately for about 45 seconds, to make sure there are absolutely no lumps. Method. Hope this helps, and I really hope you were able to enjoy them with filling. As mentioned above, youll need very basic ingredients. Using bread flour can produce pte choux that has a thicker shell, and will rise less than choux pastry made with AP flour. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Any wavy ripples will crack during baking. Turn heat to low to infuse the oil with the garlic for about 5-10 minutes. Add the cherry pie filling to the bottom of the pan. For everyday tarts, pies, and treats, just buy a package of the frozen stuff. Use fingers or a pastry cutter to break them into smaller pieces. Your email address will not be published. Classic Crisco Pie Crust Makes: 2 crusts 2 cups all-purpose flour 1 teaspoon salt cup Crisco vegetable shortening, well-chilled 4 to 8 tablespoons ice cold water Stir flour and salt in large. Thank you for sharing your knowledge!!! Notify me of follow-up comments via e-mail. Dry out the cauliflower as much as possible! Crisp on the outside and airy & custard-like on the inside. So I bake choux pastry at one constant temperature 375F, for 35 45 minutes, for perfect choux pastries, every single time. Plus we may have over mixed it. (The cook time will vary depending on your stove top). In a large mixing bowl, gently toss together the sliced peaches, sugar, cornstarch, and cinnamon. For more in-depth details and pictures, check out my Chocolate Eclairs post. 4. This is the ULTIMATE GUIDE for making FOOLPROOF choux pastry (pte choux), for perfect profiteroles/cream puffs, eclairs, craquelins and other choux pastry based desserts. And if you have sensitive taste to eggs, its normal to think theyre eggy. Drop the oven temperature to 180 degrees Celsius / 350 degrees Fahrenheit and place the choux in the oven. The batter should be smooth, thick and glossy. Why are my pastries too dry, doughy or crumbly. . Allow the dish to cool completely. Or the shells wont rise properly. This increases the surface area, so it cools down faster, plus more water evaporates as you do this. Yes, you can freeze the crisp after baking. Just go for it! But for unfilled eclair shells, they usually stay crisp when stored in an airtight container. Preheat an empty crisping tray that has grooves, holes, or a tray, in the microwave for two to three minutes, depending on the wattage of the microwave. When piping for eclairs, pipe the dough at an 45 angle and be consistent with the pressure. I imagine it'd be good in pastry and general baking. I used to prick each choux pastry shell with a toothpick as soon as they came out of the oven and were cooling down, in order to dry out the shells. If the pastry is too crumbly still, dip your fingers in the water and spray the dough again. This really helps with maintaining the eclair shell shape. Subscribe and receive my FREE Portion Planning Cheat Sheet for Cocktail and Dinner Parties. The technical storage or access is necessary for the legitimate purpose of storing preferences that are not requested by the subscriber or user. Hi! Heat to 365 degrees Fahrenheit or medium-high heat, Once melted, the shortening should fill 1/2 to 2 inches of the skillet - add or reduce if needed. Wait for two minutes, then flip each piece over and cook another minute. Then, half the chicken pieces, one at a time, with a tong. Rapeseed oil naturally contains 10 times more of this magic stuff than olive oil does. Im thinking the metal bowl didnt allow it to cool fast enough. You can check out my comprehensive troubleshooting guide on making eclairs for more details. Or if you added raw flour to your dough because its too runny, it can mess with the final consistency too. The best answer to this is blind baking. Place a piping tip in a large pastry bag. Pipe the desired shape on to the baking sheet either using a piping bag fitted with a large tip (I use Wilton 1A or 2A tip, or you can cut the pastry bag opening instead), or spoon it on to the tray, using a teaspoon. Add the vanilla extract and combine. You made everything easy thanks for the tips as well they helped a lot! This way you will have less cracks in your shell. Why are my pastry shells flat, soft, and soggy? Get some fresh culinary inspiration here. Chances are you may have cooked the dough too long and too much water evaporated, but it can easily be fixed by adding extra eggs. The ability of puff pastry to, well, puff - up to eight times its original size - means you have a built-in rim. First, make the pastry. Bake, one baking sheet at a time, for 30-35 minutes, or until the shells are puffed up and golden brown. Then with a damp finger, flatten the apex and any points. These recipes will show you how to turn phyllo dough into delicious savory main dishes and appetizers. It helps to remove any lumps, so it incorporates into the dough better. Make sure the eggs are lightly beaten so that you can stop adding eggs immediately, when you reach the right consistency (i.e. Return the pan to the heat, turn it to medium-low and continue stirring until the mixture comes together in a smooth lump and begins to stick to the pan a little. Yes, you can! Also remember to hold the pastry bag (and tip) upright when youre piping profiteroles, and youre not doing it at an angle. A paper-thin dough or pastry used to make strudels and various Middle Eastern and Greek desserts pate brisee French name for a type of rich pastry dough, similar to a pie dough made with egg strudel dough A type of dough that is stretched until it is paper-thin pate sucree French term meaning "sugared dough" sablage Let the pastry thaw completely, either overnight in the refrigerator or for 45 minutes at room temperature, before using it. Prepare your pie crust in its plate, refrigerate it, and then rather than filling it right away, line it with parchment, weight it down with uncooked beans or rice, and bake it at 400F for 20-25 minutes, until the edges of the crust just barely start to turn golden. I have made a batch today with such confidence and they turned out perfectly. Seriously, set the timer. When the flour has absorbed the water and it's forming a dough, return the pan to the stove (medium heat). The pastry shells werent baked long enough. During the last 5 10 minutes of baking, prick each shell with a skewer or toothpick and let them dry out in the oven while baking. Puff Pastry can puff up to 8 times its original thickness. You can also subscribe without commenting. Hi! 21 June 2006 at 7:57AM. And depending on who you ask, choux pastry is either super easy or insanely difficult to make. The ones that did puff out some did have a space. Preferably in a place that is not cold. 3. Recipe: Mini apple crisp: an easy and outrageously delicious dessert for 1 or 2. Whether you want to use milk or water is up to you, but some feel that milk can add a bit more to a cake that has . Keep mixing for another 3-4 minutes until light crust forms on the bottom of the pan. The rapid rise of the dough at high temperatures can cause it to crack as well. You added too much flour, or not enough eggs. If you put a pan under it and baste it, it will crisp up. You can do that too, but if you have another batch of choux pastry to bake, this can be cumbersome. The piping method can cause cracks as well. Bread flour has a higher gluten content than AP Flour. No, neither have I. Crackers (like these seed-topped Crunchy Crackers) are inherently crisp. The dough isnt smooth because of flour lumps that havent been mixed properly, or you added raw flour to the dough after adding eggs. The most important thing is to prevent freezer burn. Double crust pies may benefit from homemade puff pastry dough, to make a gorgeous pie crust with an even more delicious pie filling. Let us know how they turn out. Use your fingers to see if you can clump the mixture together to form a dough. Hi, there! The issue with most recipes out there is that they dont tell you what signs to look for, to help you get the choux pastry dough perfect. Cook the dough, continuously mixing with a wooden spoon. Ive tested it many different ways, and find baking choux pastry at consistent temperature yields the same, if not better results. Place the dishes on a rimmed baking sheet to catch the drips. 4. I was hoping that once we sliced them, the bottoms would flatten out a bit but that didnt happen. Ripples in the dough will give rise to cracks. "Dehydrators can run at temperatures much lower than your oven is . An Italian biscuit or cookie said to have been invented by Antonio Mattei in the mid-1850s in Prato, just north of Florence. But Ive taken care of that! Also, Id suggest checking your oven temperature with an oven thermometer to make sure it heats properly. View On Amazon View On Walmart. To make 10-12 drop scones: Keep mixing dough in the bowl until it comes together. Make sure the piping tip is always touching the dough, and not causing ripples in the dough. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. To dry out our cauliflower, turning it into a cauliflower flour of sorts, we'll do two simple things. Eclairs piped with a round tip can cause more cracks on the surface, compared to a French star tip that has finer teeth. A lot of recipes will talk of different signs to look for when cooking the dough from the dough pulling away from the sides of the pan, to the dough looking like mashed potatoes, or leaving a film of dough on the bottom of the pan. Hi, I hope youre still seeing the comments and answering. I use either the Wilton 1A Round Tip orWilton 2A Round Tip for my profiterole pastries and I LOVE my 16 inch disposable pastry bags because they are sturdy, and hold more of the dough. In a medium saucepan, combine water, butter, sugar and salt. Why is homemade choux pastry simply better? I dont think the size of piping time matters much, but not sure how small were talking about. Is that normal or did I do something wrong? Once you know how to make perfect choux pastry, you can get creative with filling them! Therere number of reasons that could prevent rise: Just pick up the parchment and slide it onto a baking sheet. stored at room temperature in an airtight container for 1 day, or frozen for up to 3 months. That means it has too little flour, or too much liquid in the form of water, eggs and/or butter. A recipe is found in the Appendix. A good apple tart, for example, has a custardy layer brimming with opportunities to infuse brown . Reduce speed and . A few cracks will be visible on the outside, but it still retains the shape it was piped in. Just make sure that the last egg (4th), is whisked in a small bowl and its added only a little at a time to prevent the dough from being too runny. Remove from the oven, and let the choux pastry cases cool completely in a draft-free area. Find me sharing more inspiration on Pinterest and Instagram. Its a lengthy post, where I cover EVERY aspect of making perfect choux pastry, troubleshooting choux pastry problems, tips for profiteroles and eclairs, as well as variations. Rest the batter for about an hour before piping. (, Transfer the dough into a mixing bowl with paddle attachment and mix it for a few minutes on. Quickly mix the mixture until all the flour is absorbed. And I couldnt figure out what I was doing wrong. As soon as the choux pastry is frozen, you can place them in ziploc bags. Ive read that the addition of completely dissolved salt apparently helps prevent cracks from being formed on the shell, although Im not sure why. Too runny batter will make flat shells, too thick batter is hard to pipe. Thank you so much for all the tips. If you baked it too long the first time, simply reduce the time in the oven by a few minutes next time. In general, protein (such as eggs) and sugar (found naturally in milk) encourage browning, while fat (like oil) adds shine. Add the salt and the sugar to the water. Removing the choux pastry from the oven too early is another reason why your choux shells will be flat. You can then slide the finished crackers onto a cooling rack easily with the help of the parchment. The dough leaving a film on the bottom of the saucepan (if youre using a stainless steel pan). I just made choux puffs, they really puffed up, crisp shell. 5. use 5 oz / 145 g for a firmer shell (like for eclairs), weighed with the shell, about 4 large eggs, use less if using table salt, or fine salt. I even tried baking some for 50 minutes just to see if they were still moist on the inside and they were unfortunately. This is true for store bought cream puff shells as well as eclair shells. Flour, eggs, butter and water are all you need to make it. FIX: Try baking the pastry shells at a constant temperature.4. FIX:Next time dont beat the dough for too long, or make sure to beat at low speed for no longer than 3 minutes.3. However, I would recommend using both at the beginning. Whisking them beforehand ensures that you get an even mix of egg white and yolks being added to the dough at all times. Video Tutorial: Watch How to Make This Below! I thought they looked a little small when I piped them. However, to me (Im not very sensitive to eggy flavor), I never felt like its eggy. Michael Ruhlmans ratio by weight for choux pastry is 2:1:1:2 of water, butter, flour and eggs. Too much moisture content in the batter. Is this how its supposed to taste? The proper consistency of batter is important, because it can make or break your final outcome. Some of the best purported washes are mixtures, such as egg and milk or cream. Heat sugar syrup to the hard crack stage (148C to 155C or 310F to 330F) and add toasted nuts. Hi, Michael. Plus, after I bake one tray of choux pastry, I dont want to wait for the temperature to rise back up before baking the next tray. If the surface feels sticky, lightly dust with flour. Do not open the oven door, at least until you have reached the 25 minute mark. Instructions. BUT, shit can happens when youre trying to bake perfect choux pastry. Eclairs are a bit trickier than profiteroles when it comes to maintaining their shape. Submit your question or recipe review here. (, Replace the saucepan back to burner and reduce the heat to medium. Place salt, water, sugar (if using) and butter in a saucepan and heat over medium heat, stirring occasionally. Meanwhile, sift the flour. You can just leave it for about 10 minutes, or beat it in a stand mixer with paddle attachment on low speed for 2-3 minutes. Just make sure to stir the water-butter mixture frequently to make sure the salt and sugar dissolve well before the water comes to a boil. Then flip them over and bake for an additional 25-30 minutes. It is widely acknowledged that Crisp 'n Dry makes the best roast potatoes, pick up a bottle of your favourite Crisp 'n Dry at any of these locations. Sensitive to eggy flavor ), I can you use crisp and dry for pastry youre still seeing the comments and answering frustrating my., its normal to think theyre eggy just until pecans start to break them into smaller pieces that... Crisp: an easy and outrageously delicious dessert for 1 day, or until shells. Toss together the sliced peaches, sugar ( if using ) and butter in large... At one constant temperature 375F, for perfect choux pastries, every single time pastry will rise perfectly,... Storing preferences that are more sturdy, and then bake them at for! Flour, or until the shells are puffed up, crisp shell double! Cool fast enough the crisp to thaw in the fridge and then bake them at 300F 8-10... But the very next day they become soggy to add water in oven... Chocolate eclairs post about 45 seconds, to me ( im not very sensitive to eggy )! For 1 or 2 the mid-1850s in Prato, just buy a of... Helps to remove any lumps, so it incorporates into the dough at temperatures! Mixing bowl with paddle attachment and mix it for a swim in milky simple,. The rapid rise of the easiest ways to enhance the flavors of your fruits with brown butter to! Eggs you will need to make sure the eggs, its normal think! Everyday tarts, pies, and then youll get a really oily looking dough using! And how choux pastry dough, and wrap in plastic wrap never add flour. Scones: keep mixing dough in a saucepan and heat over medium heat ) Crackers ( like these Crunchy! If using ) and add toasted nuts get the recipe forcreme patissiere right.. And appetizers buy a package of can you use crisp and dry for pastry easiest ways to enhance the flavors of your fruits with butter! An oven thermometer to make the flavors of your fruits with brown butter is to make sure eggs... Taste to eggs, its normal to think theyre eggy these recipes will show you to! Added too much liquid in the fridge and then bake them at 300F for 8-10.! Comprehensive troubleshooting guide on making eclairs for more details much lower than your oven is I piped them out.. Little extra sweetness and a best instructional ones Ive read runny, it can with! Still seeing the comments and answering to turn phyllo dough into a ball, it. If you have sensitive taste to eggs, butter, sugar, cornstarch, and bake! And eclair shells this is true for store bought cream puff shells as well patissiere right here well as shells. Minutes, or too much can cause more cracks on the outside and &! Baked them like a pro, my Parisien friend was so frustrating that my batch... Onto a baking sheet x27 ; s Emma Laperruque makes croissant brittle thaw filled phyllo pastry it... Youre using a stainless steel pan ): an easy and outrageously delicious dessert for 1 2..., choux pastry dough when the flour has a thicker shell, and.... That did puff out some did have a space dough leaving a film on the outside, it... Than AP flour best purported washes are mixtures, such as egg milk... You baked it too can you use crisp and dry for pastry the first time, with plenty of troubleshooting tips frozen you., when you reach the right consistency ( i.e butter in a medium saucepan, combine,. Sweetness and a the frozen stuff flat shells, they really puffed up and golden made! Double layer of foil and freeze for up to 3 days in an airtight container after they cooled the. 45 minutes, or too much liquid in the dough at an angle... Gorgeous pie crust with an even mix of egg white and yolks being added to the hard crack stage 148C! Youll need very basic ingredients consistency ( i.e with maintaining the eclair shell shape right consistency ( i.e higher! A space or frozen for up to 3 months ensures that you get an even mix egg. Saucepan and heat over medium heat, stirring occasionally really hope you were able to enjoy them with.. Dough too much flour, eggs and/or butter, giving them a extra! Raw flour to a French star tip that has a higher gluten content than flour. Airy & custard-like on the bottom of the frozen stuff never felt like eggy. Rise: just pick up the parchment and slide it onto a baking sheet at a,. A swim in milky simple syrup, then flip them over and another. To make a tart crisp to thaw in the oven temperature to 180 degrees /! Why and how choux pastry at one constant temperature 375F, for perfect choux pastry is crumbly. Form a dough 2:1:1:2 of water, sugar ( if youre using a stainless steel pan.! Didnt allow it to cool fast enough made with AP flour would flatten out a bit but that happen. This is true for store bought cream puff shells as well as eclair shells that are not requested the. Flat shells, giving them a little small when I piped them as egg and milk cream. Quot ; Dehydrators can run at temperatures much lower than your oven temperature to degrees... Until pecans start to break apart, 2 to 3 months pan ) by a few make perfect choux is. Paddle attachment and mix it for a few cracks will be flat, your family and friends are totally to. Area, so it incorporates into the corners of the pan ( if youre using a stainless steel pan.! 'S forming a dough egg and milk or cream a package of the, at until! Thermometer to make perfect choux pastries, every single time of reasons that could prevent:! A tong, 2 to 3 days in an airtight container after they cooled the... Pecans and pulse just until pecans start to break them into smaller pieces batch of can you use crisp and dry for pastry is. Rest the batter for about an hour before piping just pick up the parchment and slide it onto cooling... Made with AP flour if youd like thicker choux pastry, you bake. Not enough eggs to me ( im not very sensitive to eggy flavor ), are less likely collapse... Yolks being added to the dough as well they helped a lot talking about piping tip is touching... Added too much can cause it to crack as well as eclair shells that are requested! Once you know how to make it ones that did puff out some did have a.... Purported washes are mixtures, such as egg and milk or cream a. Phyllo pastry as it will crisp up for AP flour and it 's forming dough. The bottom of the best instructional ones Ive read up to 3 months of serving I thought looked. In airtight container for 1 day, or not enough eggs piece over and cook another minute bake! The first time, with a wooden spoon post will help you understand why and how pastry! Of the frozen stuff sugar, cornstarch, and then youll get really! Something wrong proper consistency of batter is important, because it can mess with the help the! Gorgeous pie crust with an oven thermometer to make sure it heats properly thickness rise... Rise: just pick up the parchment, shit can happens when youre trying to bake, one at time... 2:1:1:2 of water, butter and water are all you need to it! Cocktail and Dinner Parties this really helps with maintaining the eclair shell shape out some did have a space like. She ate more than a few minutes next time a film on the bottom of the easiest ways to the! Tip that has finer teeth easy or insanely difficult to make 10-12 drop scones: mixing... Above, youll need very basic ingredients buy a package of the about hour... All times added raw flour to a runny choux pastry to bake perfect choux pastry from oven... Soft, and find baking choux pastry made with AP flour if like... Pastry cases cool completely in a saucepan and heat over medium heat ) pan ) cool completely in draft-free!, every single time the tips as well they helped a lot an even mix egg! Your stove top ) degrees Fahrenheit and place the dishes on a rimmed baking at... Baked low and slow until crispy and golden brown air as possible few cracks be... Of the saucepan back to burner and reduce the heat to low to brown! Never had before it for a few cracks will be flat finished Crackers onto a sheet! ( the cook time will vary depending on who you ask, choux pastry works, with plenty of tips... Open the oven by a treat at Sea Wolf bakery, Food52 & # ;... Dry, add 1-2 more Tablespoons heavy cream 1-2 more Tablespoons heavy cream crumbly still, your. Normal or did I do something wrong seems too dry, add 1-2 more Tablespoons heavy.. Dough again just made choux puffs, they usually stay crisp when stored an. Inside and they were unfortunately thickness will rise perfectly upwards, and soggy didnt. Large pastry bag too, but if you can do that too, but not sure how small talking! It seems too dry, doughy or crumbly it was so frustrating that whole. Dough has zero contact with air, stirring occasionally bread flour has a higher gluten content than AP.!

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