Protein content is the primary distinction between all-purpose flour and bread flour. The protein level of bread flour, which is available in white and whole wheat variants, is typically 11–13% more than that of all-purpose flour. Because most bread requires greater protein levels to produce a lot of gluten, it is known as “bread flour.” The clingy threads known as gluten are what give bread dough its pliability and stretch, as well as baked bread its distinct crunch. When dough is kneaded, a network of gluten strands forms, trapping air and resulting in the airy gaps typical of many breads. You can substitute bread flour for all-purpose flour when you want a chewier outcome—for example, in pizza dough—but not when you want your baked items to be light and tender or when you want to replace cake or pastry flour.
The flour made from whole grains has the highest protein content. For this reason, to avoid a dense outcome when using it in place of all-purpose, use 50% whole-wheat and 50% of another flour, preferably all-purpose, pastry flour, or spelt. You’ll need to use extra water if you only want to utilize whole wheat.
Although bread flour has a 12- to 13-percent higher protein content than all-purpose flour, both can be used interchangeably. It’s crucial to keep in mind that the added protein in bread flour may make the batter or dough dry, necessitating the addition of water. Don’t overmix because doing so could make the final product tougher due to the higher protein level.
Bread flour can be substituted with all-purpose flour, although because of its reduced protein level, all-purpose flour may result in a somewhat wetter batter or dough. To help lower the total amount of protein in the recipe, combine all-purpose and whole-grain flours. Using a mixture of half whole-wheat and half all-purpose, for instance, will prevent dense muffins. Also, a reminder that gluten-free all-purpose flour blends function similarly to regular all-purpose flour and can usually be swapped out 1:1. If you can’t find all-purpose flour, it’s worth picking up a bag of a gluten-free blend, if it’s available. These blends are fantastic in everything from cookies to quick breads to scones.
Spelt can be used as a wonderful (and whole grain!) substitute for all-purpose flour since it has a protein concentration that is closest to all-purpose at 12 to 13%. Keep an eye on the finished dough’s or batter’s consistency: It might require additional moisture because it’s dry.
All-purpose flour can be replaced with pastry flour in any recipe where tenderness is desired, such as muffins, quick breads, and cakes. Pastry flour is softer than all-purpose flour. Whole-wheat pastry flour, if available, is a superior alternative to all-purpose. Similar to that, you can substitute all-purpose flour for pastry flour in a recipe.
Cake flour, which has the least protein of this group, is best suited for baking cakes. In addition, it works well in other soft baked products like cookies, scones, and even biscuits. Replace 1 cup + 2 tablespoons/145 grams of cake flour for every 1 cup/130 grams of all-purpose flour. Sift together 3/4 cup/95 grams all-purpose flour and 3 tablespoons cornstarch to create your own homemade cake flour replacement. This is equal to 115 grams or 1 cup of cake flour.
How is bread flour classified?
Hard spring wheat, used to make bread flour, has a higher protein level than the hard winter wheat used to make all-purpose flour. Protein gives dough strength and helps bread loaves rise tall.
What other names are given to bread flour?
Bread flour is a high-protein flour that is intended for making yeasted loaves and normally includes between 12 and 14% protein. Bread flour includes more gluten because of the high protein level, which makes the dough more elastic and light and gives baked goods a chewy and airy feel.
Bread flour differs from other types of flour in that it needs a lot of kneading to develop a strong gluten structure, which gives the finished product its chewy and airy feel.
Bread Flour Uses
Bread flour is primarily used to produce bread, as the name suggests. However, you may use this kind of flour in a variety of other recipes. To name a few applications for bread flour:
- Unrefined Bread
- Brown Bread
- Dinner Bread
- Banana Buns
What Is Strong Flour?
Another word for bread flour that is frequently used in the UK is strong flour, also known as strong bread flour. Strong bread flour, strong flour, and hard flour are identical to one another.
Because bread flour is prepared from hard wheat varieties as opposed to other forms of flour, it is occasionally referred to as strong flour.
Can I combine all-purpose flour and bread flour?
A grain is often ground into a powder to generate flour, which is subsequently used in recipes to make a range of baked items. In addition to many other items, it is used to produce bread, tortillas, muffins, cakes, and cookies. Despite being a basic component, not all flours are created equal. In reality, certain flours can originate from various vegetables, nuts, and seeds rather than grains at all. Take the flour made from pulverized, dried coconut meat, for instance. Not to mention cake flours, pastry flours, and other options.
Although there are many various types of flour, all-purpose flour and bread flour are the two most frequently misunderstood baking flours. Even though they are quite similar, there are a few key distinctions between the two that you should be aware of. Although combining the two flours won’t completely damage your baked goods, it may have a small impact on your recipes.
Which flour works best for bread?
Between 12% and 14% more protein is found in bread flour than in all-purpose flour. This makes this kind of flour perfect for making substantial sourdoughs, soft brioche, and lacy English muffins, among other types of bread. Due to the high protein content, these doughs have strength and flexibility that allows them to expand and trap carbon dioxide bubbles created during fermentation as they proof.
For chewy noodles, like these simple handmade ones from Epi contributor and cookbook author Hetty McKinnon, bread flour is also excellent. Just 1% more protein is present in King Arthur Flour’s Unbleached Bread Flour (12.7%) than in its All-Purpose Flour. Even while bread flour is more than sufficient for daily breads, some expert bakers use high-gluten flour with a 14% protein concentration to give dense, chewy doughs like bagels and pizza dough extra strength.
Can normal flour be transformed into bread flour?
4 1/2 ounces (129 grams) or 1 cup of all-purpose flour should be measured out. Take out 4 grams, or 1 1/2 teaspoons, (1/8 ounce). Add 1 1/2 teaspoons (or 1/8 ounce or 5 grams) of essential wheat gluten. Combine by whisking or sieving.
How can I transform bread flour from all-purpose flour?
There are no strict guidelines for converting all-purpose flour to bread flour; bread flour can be substituted with the exact same amounts of all-purpose flour, according to Jaramillo. But after baking your bread, you might detect some textural variations.
Jaramillo recommends using a product called vital wheat protein or vital wheat gluten ($7, Amazon) to mimic the chewiness you often get with bread flour. This product is essentially an isolated form of the same protein found in bread flour.
To mimic the consistency of regular bread flour, mix 1 to 2 tablespoons of essential wheat gluten per cup of all-purpose flour.
All-purpose flour and bread flour can be substituted equally in recipes, but your bread can come out with a less chewy texture. You can adjust the amount of wheat protein you add to the dough to achieve the texture you prefer.
What is an alternative to bread flour?
You will require. You only need some all-purpose flour for ingredients. Simply use an equivalent amount of all-purpose flour in place of the bread flour specified in the recipe and continue as normal.
What is bread flour used for?
High-gluten, high-strength bread flour is used to make chewy baked items like pretzels, bagels, crusty bread, and pizza dough. Because bread flour has a larger protein content and creates more structure, yeast loaves produced with it typically rise more.
Is bread flour the same as self-rising flour?
Bread flour is not the same as self-rising flour. They bake several kinds of bread and other things, but they are quite varied kinds of flour.
All-purpose flour, baking soda, and salt are the main ingredients of self-rising flour, which is used to make cakes and non-yeast breads.
However, bread flour is just flour with a high protein content, which makes it perfect for sourdough and similar loaves.
I’ll go into more depth about the primary distinctions between self-rising and bread flour.
Bread flour: Is it better for you than all-purpose?
With 198 micrograms per serving, bread flour has a slightly higher folic acid content than all-purpose flour (182 micrograms), making it a strong source of vitamin B-9. Between 34% and 50% of the daily recommended amount of folic acid is found in bread flour. Like niacin, folic acid aids in energy metabolism and use, but it is also crucial for mental and emotional well-being. It is crucial for the creation of DNA and RNA, the genetic building blocks of your body, and it supports brain function.
What alters cookies made using bread flour?
Cookies cooked using bread flour will likely be chewier and, in some cases, much tougher than cookies made with normal flour since bread flour has a high gluten content.
Consider the difference between eating normal cookies and bread and how much harder it is to break apart a cookie than it is to tear apart bread.
But since chewy and tough obviously don’t mean the same thing, there is a spectrum.
This is related to how much bread flour you use, which we’ll discuss later.
If you do it right, bread flour may be used to make cookies, especially chewy chocolate chip cookies!
Cake flour, a low protein flour that produces softer, fluffier, and fluffy cookies, might be used in your cookies if you want the opposite of chewy.
Should I make pizza dough with all-purpose flour or bread flour?
This premium organic all-purpose baking flour, which is freshly milled from organic hard red wheat, is ideal for making delectable pizza crusts. Its premium wheat flour is unbleached, unenriched, and does not include potassium bromate.
The majority of people typically use bread flour to make homemade pizza dough, which is the second most popular type of flour used for making pizza dough. All-purpose flour contains less protein and gluten than bread flour. This flour’s high gluten concentration produces a well structured dough that can stretch and rise. A thick, soft, and incredibly fluffy dough with crunchy edges is produced by this structure. Because the gluten in bread flour expands without breaking, it is also much easier to work with than most flours. It’s crucial to note that due to the high gluten content, bread flour-based pizza dough frequently tends to be quite “springy” and tries to return to its original shape after being stretched out. Stretch the dough about an inch or so more than the recipe directs. In this manner, the stretched dough will automatically spring back to the ideal size when it is placed on the baking pan.
For what kind of pizza to use it:
When a chewier outcome is desired, bread flour is frequently utilized. It also works well for thin-crust pizzas to produce an exterior crust that is crispy and an interior dough that is chewy.