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KAF European Style vs French Style Flours

Thinking about making baguettes. Two KAF flours come to mind -- European Style and French Style. Could somebody who has used both comment on the pros and cons of each?

Tags: baguette

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pammyowl
  • Reply by pammyowl on February 17, 2012 at 4:10 am
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I really don't see a difference between them. Perhaps you could do what I do, combine AP flour and bread flour. This tip comes from George Greenstein in his book "Secrets of a Jewish Baker". I do a half and half mix.

Owen Stubbs
  • Reply by Owen Stubbs on February 27, 2012 at 11:17 am
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Why combine AP & bread flour? Why not use all one or the other?