We asked Chef Dominique Moudart, master baker at Le Cordon Bleu London, to share his insight into making the perfect loaf. As a member of the Association Ouvrière des Compagnons du Devoir, Chef Dominique traveled across seven regions of France to explore the local bread varieties and production methods, gaining a comprehensive knowledge of artisan bread making. He also holds a French Master Baker diploma. Here are Chef Dominique’s essential steps to baking homemade bread. You can substitute all-purpose flour for bread flour (and vice-versa) using a 1:1 ratio. If you want to use bread flour as a substitute for all-purpose flour, your breads and pastries will get an extra little lift. Try using bread flour as a substitute for all-purpose in no-knead onion rolls, basil beer bread, or whole wheat bread. RELATED: Gluten Is Seriously Misunderstood—Here’s Why RELATED: Give Your Baking a Healthy Upgrade With One of These White Flour Alternatives RELATED: This Is the Healthiest Type Of Bread, According to a Registered Dietitian
