What To Know
- This protein content gives bread flour a unique ability to form a strong gluten network, which is essential for creating the chewy texture and airy crumb that characterizes artisan breads.
- The strong gluten network creates a chewy crumb and a crispy crust, while the high protein content contributes to a rich and nutty flavor.
- The higher protein content will result in a bread with a stronger gluten network and a chewier texture.
Bread flour is a high-protein flour specifically designed for making bread. It contains a higher percentage of protein than all-purpose flour, typically ranging from 12% to 14%. This protein content gives bread flour a unique ability to form a strong gluten network, which is essential for creating the chewy texture and airy crumb that characterizes artisan breads.
Why is Bread Flour Different?
Protein Content
The key difference between bread flour and other flours is its higher protein content. This protein, known as gluten, is responsible for the elasticity and strength of bread dough. When bread flour is mixed with water, the gluten proteins form a network that traps carbon dioxide gas produced by yeast during fermentation. This gas expansion causes the bread to rise and gives it a light and airy texture.
Strong Gluten Network
The high protein content in bread flour results in the formation of a strong gluten network. This network provides the structure and support necessary for bread to hold its shape while rising and baking. Without a strong gluten network, the bread would collapse and become dense.
Benefits of Using Bread Flour
Superior Bread Quality
Bread flour produces bread with a superior texture and flavor. The strong gluten network creates a chewy crumb and a crispy crust, while the high protein content contributes to a rich and nutty flavor.
Versatility
Bread flour is not just limited to making bread. It can also be used to make pizza dough, pasta, and other baked goods that require a strong gluten structure.
Easy to Bake With
Despite its high protein content, bread flour is easy to work with. It can be kneaded by hand or with a stand mixer without becoming sticky or tough.
How to Use Bread Flour
Bread Making
To make bread with bread flour, simply follow the same steps as you would with all-purpose flour. The higher protein content will result in a bread with a stronger gluten network and a chewier texture.
Other Baked Goods
Bread flour can be used to make other baked goods that require a strong gluten structure, such as pizza dough, pasta, and bagels. Simply substitute bread flour for all-purpose flour in your favorite recipes.
Bread Flour vs. All-Purpose Flour
| Characteristic | Bread Flour | All-Purpose Flour |
| — | — | — |
| Protein Content | 12-14% | 10-12% |
| Gluten Strength | Strong | Moderate |
| Bread Texture | Chewy, airy | Soft, tender |
| Crust | Crispy | Soft |
| Flavor | Rich, nutty | Mild |
Bread Flour vs. Other Flours
| Flour Type | Protein Content | Gluten Strength | Best Uses |
| — | — | — | — |
| Bread Flour | 12-14% | Strong | Bread, pizza dough, pasta |
| All-Purpose Flour | 10-12% | Moderate | Most baked goods |
| Cake Flour | 8-10% | Weak | Cakes, pastries |
| Pastry Flour | 9-11% | Weak | Pie crusts, cookies |
What You Need to Know
What is the difference between bread flour and strong flour?
Bread flour and strong flour are essentially the same thing. Both have a high protein content and are used to make bread.
Can I substitute bread flour for all-purpose flour?
Yes, you can substitute bread flour for all-purpose flour in most recipes. However, the resulting bread will have a chewier texture and a crispier crust.
What if I don’t have bread flour?
If you don’t have bread flour, you can make your own by adding vital wheat gluten to all-purpose flour. For every cup of all-purpose flour, add 1-2 tablespoons of vital wheat gluten.
How long can I store bread flour?
Bread flour can be stored in a cool, dry place for up to 6 months.
