Challah With Pastry Flour

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The Greenstein's bakery standard recipe for Challah is:

1 cup whole wheat flour

2 cups bread flour

3 cups AP flour

1 teaspoon yeast

1 teaspoon salt

1/3 cup sugar

1/3 cup oil

2 cups water

3 eggs

This week I decided to experiment and exchange the AP flour for pastry flour.

The texture was much more crumbly but the taste was nice. I still think I prefer the AP flour.

The reason I attempted this was because I read in Gisslen's Professional Baking that bake shops don't stock AP flour but use cake, pastry and bread flours more precisely. I am now temped to think that is a bunch of hooey and AP flour is just fine.